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Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

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.