Preheat oven to 300°F (150°C).

Toast quinoa in a dry pot. When the quinoa starts to "pop," add water and bring to a boil. Reduce to a simmer and cover with a lid.

Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool.

Mix the cashews with the 1 tsp. of oil and curry powder. Toss to fully coat the nuts with the curry powder. Place on a parchment lined sheet pan and toast in hot oven until lightly toasted.

Sauté kale in olive oil. Sweat for 2 to 3 minutes, just until the leaves are wilted but are still bright green.

To assemble the salad, place the cooled quinoa in a large bowl and toss with the kale.

Add the celery, onion, jalapeño, apple, lime zest, lime juice, raisins, cilantro, mint, garam masala, salt, and pepper. Gently toss to coat.

Taste for seasoning, adding pepper, jalapeño, garam masala or lime juice, as desired.

Fold half of the cashew nuts into to the salad and garnish the top of the salad with the
remaining nuts.

This dish can be served warm or cold.