Ingredients

serves 4

　　1/4 cup raw whole almonds

　　1 cup white quinoa

　　1 teaspoon honey

　　1 tablespoon finely chopped shallot

　　1 teaspoon curry powder

　　1/4 teaspoon coarse salt

　　2 tablespoons fresh lemon juice

　　Freshly ground pepper

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons dried currants

　　1 small McIntosh apple, cut into 1/8-inch-thick wedges

　　1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

　　

Step 1

Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.

　　

Step 2

Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.

　　

Step 3

Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 304

　　

Step 6

Fat: 14g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 38g

　　

Step 9

Sodium: 154mg

　　

Step 10

Protein: 8g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.