Quinoa Salad with Chickpeas, Feta and Apples

1 cup quinoa, rinsed in a fine sieve
1/4 cup golden or sultana raisins
1 19 oz. (540 mL) can chickpeas, rinsed and drained
a big handful of flat-leaf parsley, chopped
1/2 cup crumbled feta (or as much as you want)
1 tart-ish apple, chopped
1/2 cup toasted walnuts or almonds

Dressing:
1/4 cup canola or olive oil
2 Tbsp. rice vinegar or lemon juice
1 tsp. honey
1/4 tsp. curry paste or powder

Cook 1 cup quinoa according to package directions; dump into a wide salad bowl and set aside to cool. (Tip: add the raisins as it cools – the raisins will plump up as they absorb any excess moisture.) Add the chickpeas, parsley, feta and apple and drizzle with dressing. (To make the dressing: shake all the ingredients up in a jar.) Toss, then sprinkle with toasted walnuts or almonds right before serving.
Serves 4.