Curry-apple quinoa salad

Preparation

Baking Directions:

In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoon salt to a boil over high heat.

Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes.

(Some of the grain and will look like white squiggles.)

Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.

Finely grate the zest from the lemon and then squeeze 1 tablespoon juice.

In a small bowl, whisk the lemon zest and juice with the olive oil, curry powder, turmeric and 1/4 teaspoon salt.

In a large bowl, toss the vinaigrette with the quinoa, apples and chives.

Season to taste with salt and pepper and serve.