Apple, Almond Quinoa

Submitted by LeeDelaino

"I adapted this from a recipe I found in Cooking Light (Oct. 2007). It's meant to be a side dish but i think it could easily be adapted to a vegetarian main dish. I served the leftovers, cold on a green salad with avocado and dressing and it was amazing."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 cup uncooked quinoa
• 2 teaspoons olive oil
• 3⁄4 cup diced onion
• 3⁄4 cup fine diced carrot
• 3 garlic cloves, minced
• 2 cups vegetable stock or 2 cups chicken stock
• salt
• 1 teaspoon red curry
• 1 1⁄2 cups finely diced apples
• 1 teaspoon butter or 1 teaspoon olive oil
• 1⁄3 cup crushed almonds, toasted
• black pepper
• 1⁄2 lemon, juice of
• garnish with chopped cilantro

directions

1. Heat olive oil in a sauce pan on a medium heat.
2. When the onion is soft, add the carrot and garlic and cook for another 2 minutes.
3. Stir in broth, quinoa, salt and curry and bring to a boil.
4. Cover, reduce heat and simmer for 20 minutes or until the liquid is absorbed.
5. While the quinoa is cooking, in another saute pan, heat butter on a medium-high heat and add diced apples to pan. allow them to saute, not stirring them too often so that they brown a little.
6. When quinoa is cooked, remove from heat and stir in apples and almonds. add lemon juice to taste and garnish with cilantro.