Rinse 1 cup of dry quinoa well and cook with 2 cups of water. I bring it to a boil in a covered pot, then turn off the burner and leave the pot on the stove for about 20 minutes for perfectly cooked quinoa.
In a separate container mix together for the dressing:
2 tablespoons apple cider vinegar or lemon juice
2 to 3 tablespoons olive or grapeseed oil
1 teaspoon curry powder (I use a nightshade free curry powder and heap the measurement a bit)
1/4 to 1/2 teaspoon sweet spice (optional--this is a mixture with cinnamon, cardamom and other sweet spices by the same manufacturer that makes the curry powder I use; I will edit the post to add the name later)
1/4 teaspoon coarse salt
1 tablespoon diced shallot
Stir the dressing into the cooled cooked quinoa, add 1 diced apple (grannysmith or Gala apples are good in this recipe) and 2 tablespoons currants.
This recipe is excellent chilled. I usually make a double batch and keep it in the refrigerator for a ready-made quick snack.