Hearty Quinoa With Sauteed Apples and Almonds
photo by PaulaG
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup quinoa, uncooked
- 2 teaspoons olive oil, divided
- 3⁄4 cup onion, chopped
- 3⁄4 cup carrot, finely diced
- 1 garlic clove, minced
- 2 cups low-sodium low-fat vegetable broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄2 cups granny smith apples, finely diced
- 3 tablespoons slivered almonds, toasted
- pepper
directions
- Place quinoa in a fine sieve, place sieve in a large bowl. cover with water, using your hands, rub grains together for 30 secons. Rinse and drain. Repeat procedure twice. Drain well.
- Heat 1 tsp olive oil in saucepan over medium high. Add onion, carrot and garlic. Sautee 5 minutes until tender and carrot starts to brown. Stir in broth, quinoa, salt and cinammon. Bring to a boil. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Remove from heat. Fluff with a fork, keep warm.
- Heat remaining 1 tsp oil in a nonstick skillet over med high. Add apple to pan, saute 6 or 7 minutes until begins to brown. Add apple, almonds and pepper to quinoa, tossing to combine.
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Reviews
-
I added sausage and used chicken stock. The first bite was startling but by the third bite we liked it. I think I will use curry instead of cinnamon next time or cinnamon with a little hot red pepper for balance because I agree, it was a bit sweet. Very creative way to use this healthy grain. Thanks for sharing!
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I'm quite behind on reviewing this for 1-2-3. I'm so glad I finally made it though. We loved the flavor with the cinnamon. The only thing that I disliked was that the ratio of 1 C quinoa to 2 C broth made it too wet. I simmered it over 30 minutes and it never absorbed all the way. I might try adding some more quinoa or using brown rice (so my DD will eat it-she hates quinoa). My other 2 kids kept asking for more! We added some chicken sausage to it for a main dish and it turned out great. I did saute the apples separately, but they turned into applesauce, so I'll add them in with the rice next time.
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RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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