Apple Curry Quinoa Salad

¼ cup sliced almonds
1 cup white quinoa
1 cup water
1 cup fat-free, reduced sodium chicken broth
1 teaspoon honey
1 tablespoon finely chopped shallot
1 tablespoon curry powder
¼ teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 teaspoons extra-virgin olive oil
2 tablespoons dried currants
1 small diced Granny Smith Apple
¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish 

Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.

Rinse quinoa thoroughly in a fine sieve; drain. Bring 1 cup water and chicken broth to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint. Makes 4 -6 servings. 

Per serving: 178 Calories, 0 mg Cholesterol, 5 g Fat, 1 g Saturated Fat, 182 mg Sodium, 28 g Carbohydrate, 4 g Fiber, 6 g Protein.

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