Curried Quinoa Salad

Ingredients:
Salad:
1 cup quinoa
3 cups water
1/2 teaspoon salt
2 cucumbers, diced
1 red bell pepper, diced
1/2 green apple, diced
1/4 cup feta, crumbled
2 tablespoons raisins
Dressing:
1 tablespoons Madras curry powder
1 garlic clove, minced
1/2 tablespoon grated fresh ginger
3 tablespoons greek yogurt
2 tablespoon lemon juice (juice from 1 lemon)
1/2 teaspoon kosher salt
2/3 cup extra-virgin olive oil

Directions:
1. Place the quinoa in a bowl and cover with cold water; let it stand for 5 minutes. Drain the quinoa, using a sieve, and rinse thoroughly. Add 3 cups of water to a medium saucepan and bring to a boil. Add the salt and quinoa; bring the water back up to a boil. Once it's boiling, reduce the heat to low, covering the pot and allowing it to simmer for 15 minutes, or until the quinoa has blossomed and is tender. Transfer to a bowl and allow to come to room temperature.
2. While the quinoa is cooling off, you can turn your attention to the dressing. In a blender add the curry powder, garlic, ginger, lemon juice, salt and yogurt. Blend until combined. With the blender going, add the olive oil in a steady stream until mixture has thickened.

3. Add cucumber, red bell pepper, apple and raisins to the quinoa mixture. Lightly toss. Add the dressing to the quinoa mixture and gently toss, until thoroughly coated. Transfer to a serving bowl. Top with crumbled feta