Curried Quinoa Salad with Red Apple, Pomegranate & Almonds

I always used to put quinoa in sauces, or to cook it, but never directly. it was because of a salad I tasted in a restaurant that made me think about how to give it this new use. After many tests, I have come to the conclusion that I like it best in a quinoa salad, since I am a big fan of quinoa in dressings, but it can also be used with couscous. However, I hope you enjoy this salad with its acid touch thanks to the red apple and the pomegranate and its crunchy touch with the almonds.

SERVES 2 INGREDIENTS 200 g quinoa (my choice) or couscouscous 1 cucumber 1 avocado 1 red apple 1 pomegranate Almonds Fresh parsley Extra virgin olive oil Salt Juice of 1 lemon Curry (1 small spoonful not too full) Feta cheese (optional)

METHOD

1. Rinse the quinoa before boiling. Boil the quinoa for approximately 15-20 minutes. To cool it you have 2 options: let it rest at room temperature or pour cold water over it (the option I use the most because I am always pressed for time when preparing food).

2. While the quinoa is boiling, chop the red apple (I wash it and leave the skin on because I like the acidity it gives), the cucumber, the avocado and the pomegranate.

3. When the quinoa is cold, mix it all together and season with salt, parsley, extra virgin olive oil, lemon juice and curry. Finally, do not forget to add the almonds.

Optionally you can add feta cheese and you will have a very delicious and complete salad. This dressing is ideal to accompany dishes with chicken or eggs and perfectly admits the addition of mayonnaise.

If I told you that curry can go in a dressing directly without being part of a sauce or with other cooked foods, would you be surprised? I ask because it was a real discovery for me!