Curried Quinoa Gravenstein Apple Salad

Prep: 10 minutes Cook: 5 minutes (in pressure cooker)


By Jill Nussinow
Quinoa is pared 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.


  • 1 cup onion, diced
  • 1 cup quinoa, rinsed and drained
  • 1-2 tsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp ground cardamom
  • 1/2 cup broth or water
  • 2 apples (1 chopped, 1 reserved for later)
  • 3 tbsp dried tart cherries
  • 3/4 cup apple juice
  • 3 tbsp toasted slivered almonds
  • chopped Italian parsley or cilantro


Add the onion to the pressure cooker and saute 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, 1 chopped apple, cherries and apple juice.

Lock the lid on the pressure cooker and bring to high pressure over high heat. Lower the heat to maintain high pressure for 5 minutes. Remove from heat and let pressure come down naturally.

Chop the remaining apple. Carefully remove the lid from the cooker and fluff the quinoa, adding the reserved chopped apple and almonds. Taste and add salt and pepper, if desired. Garnish with chopped parsley or cilantro. Serve hot, warm, room temperature or chilled.