Hearty Quinoa with Sauteed Apples and Almonds

total time:: 30 min

Makes 4 servings

Quinoa is a high fiber, high protein grain that is South American in origin. This is a warm toasty dish with fall flavors that can stand alone or be paired with meat and a vegetable. Curry powder can mixed with or substituted for the cinnamon to give it a deeper flavor.

ingredients

1 C. uncooked quinoa
2 t. olive oil, divided
3/4 C. chopped onion
3/4 C. finely diced carrot
1 garlic clove, minced
2 C. organic vegetable broth
1/4 t. salt
1/4 t. ground cinnamon
1 1/2 C. finely diced unpeeled Granny Smith apple
3 T. sliced almonds, toasted
1/8 t. freshly ground black pepper

directions

1
Place quinoa in a fine sieve; place over large bowl and cover with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat twice. Drain well.
2
Heat 1 teaspoon olive oil in saucepan over med-high heat. Add onion, carrot, and garlic to pan; saute 5 minutes or until onion is tender and carrot begins to brown. Stir in broth, quinoa, salt and cinnamon; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is adsorbed. Remove from heat. Fluff with a fork.
3
Heat remaining teaspoon oil in a nonstick skillet over medium-high heat. Add apple and almonds to pan, saute 7 minutes or until apple begins to brown. Add apple, almonds and ground pepper to quinoa and toss to combine. Serve warm.

Source: Jeanni Wheeler