Curried Quinoa Gravenstein Apple Salad
Quinoa is paired with in-season apples and sweet and pungent spices for an easy salad. I used local heirloom apples but use what you can get. My husband who isn’t a quinoa fan tasted this and declared that he’d eat it anytime. A great introduction to quinoa.
Equipment
- Pressure Cooker
Ingredients
- 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
Instructions
- 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.
Notes
5 minutes high pressure; natural pressure release