This quinoa recipe serves as the perfect side or main course. The combination of flavors and textures makes it a tasty delight for any occasion. Submitted by Betty Sullivan (Des Plaines, IL)
1 Tricolor or white quiona
1 teaspoon Honey
1 tablespoon Red wine vinegar
12 teaspoons Curry powder
1/4 teaspoon Salt
2 tablespoons Olive oil
1 cup Arugula or spinach leaves, coarsely chopped
1/2 cupFisher® Toasted Sliced Almonds
1/2 cup Golden raisins
1 Small apple, diced
Cook quinoa according to package directions; cool.
Whisk honey, vinegar, curry and salt together in a large bowl. Slowly pour in olive oil, whisking until throughly blended. Stir in quinoa, arugula, almonds, raisins and apple. Serve chilled or at room temperature.