Curry Quinoa Salad

I adapted this recipe from Martha Stewart's collection. I was envisioning Martha mixing up recipes while she was in jail and it brought a smile to my face. I wonder if she critiqued the prison food while she was in or if they consulted with her on how to make the slop taste better. She probably was given catered goods to eat at her posh prison though.

So, here goes:

4 cups water
2 cups quinoa
1/3 cup honey
6 tbsp olive oil
4 green onions sliced
1/2 tsp salt
1/2 tsp coarse pepper
3 tsp curry
juice from 3 lemons
1/2 cup dried cranberries
1/2 cup sliced almonds
1 small apple or pear, cut into small pieces

1.Rinse quinoa thoroughly in a fine sieve; drain. Bring 4 cups water 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.
2.Whisk together honey, onion, 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, cranberries, apple (pear), and almonds; toss well.