True to being the renegade that I am and the one who gravitates toward the “bright shiny objects”, I am going to use both Gravenstein and pink pearl apples in this recipe which I initially made at the Gravenstein apple fair in Sebastopol, California> I included this recipe in my cookbook The New Fast Food. It’s still a winner, and easily changed to suit your taste. Don’t like curry? Leave it out. Want it spicy? Add cayenne or a fresh hot pepper. Even grated ginger would be good. Want to make it a main dish? Add baked tofu chunks or cooked black or French green lentils. Anyway that you make it, it’s easy and tasty.
Curried Quinoa Gravenstein Apple Salad
- Pressure Cooker
- 1 cup quinoa rinsed and drained
- 1 –2 teaspoons curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ½ cup broth or water
- 2 apples chopped and divided (reserve chopped apples away from air)
- 3 tablespoons dried tart cherries
- ¾ cup apple juice,orange juice or broth or water
- ¼ teaspoon salt
- 3 tablespoons toasted slivered almonds or your favorite toasted nut or seed
- Chopped Italian parsley or cilantro for garnish, if desired 1 cup diced onion
- Salt and pepper to taste
- Add the onion to the pressure cooker and sauté for a minute.
- Add the quinoa and cook until toasty. Add the curry powder, cumin and cardamom and toast for 30 seconds.
- Add the broth, one chopped apple, cherries and apple juice.
- For a standard Pressure Cooker: Lock the lid on the pressure cooker and bring to high pressure over high heat. Lower the heat to maintain high pressure for 5 min-utes. Remove from the heat and let the pres-sure come down naturally.
- For an Electric Pressure Cooker: 5 minutes high pressure; natural pressure release.
- Carefully remove the lid and fluff the qui-noa while adding the remaining apple and the almonds. Taste and add salt and pepper. Garnish with chopped parsley or cilantro, if desired. Serve hot, warm, room temperature or chilled.