Cups Culinary’s Black Quinoa Salad

1 cup water
½ cup black quinoa
1 bay leaf
2 Tbl Madras curry powder
½ cup tart apple, skin on, small dice (about ¼”)
½ cup red bell pepper, small dice (about ¼”)
¼ cup red onion, small dice (about ¼”)
2 Tbl fresh parsley, chopped
¼ cup extra virgin olive oil
3 Tbl red wine vinegar
salt and fresh ground pepper to taste

Combine water, quinoa, bay leaf, curry powder in a small pot and bring to a boil. Reduce heat slightly, cover and cook for 15 minutes. Remove from heat and cool, leaving the cover on.

In a medium sized bowl, combine apple, bell pepper, red onion, and parsley. Add the cooled quinoa and stir.

Just before serving, whisk the olive oil and vinegar together and add to the quinoa salad. Season to taste.