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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.
5 from 1 vote
Servings 4


  • 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.


5 minutes high pressure; natural pressure release