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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
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.
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