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Cook quinoa according to package directions, and set aside in a wide salad bowl to cool. Add the raisins while the quinoa is still warm so they plump up.
Once cooled, add the chickpeas, parsley, feta and apple.
Shake the olive oil, vinegar, honey and curry together in a jar, and drizzle over the quinoa salad. Toss, then sprinkle with nuts just before serving.