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Hearty Quinoa with Sautéed Apples and Almonds

Adapted from Cooking Light, October, 2007
This vegetarian side dish provides one-fifth of our daily fiber needs.  Besides providing fiber, quinoa has more protein than any other grain.  Use a little curry powder in place of the cinnamon if you prefer more a stronger flavor. 

Serves 4

1 cup uncooked NOW Real Food® Organic Quinoa*
2 tsp. Ellyndale Organics™ Extra Virgin Olive Oil*
3/4 cup chopped onion
3/4 cup finely diced carrot (about 2 carrots)
1 garlic clove, minced
2 cups organic vegetable broth
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 cups finely diced unpeeled Granny Smith apple (about 1 apple)
3 Tbsp. slivered almonds
1/8 tsp. freshly ground black pepper
  1. Place quinoa in a fine sieve; place sieve in a large bowl.  
  2. Cover quinoa with water. 
  3. Using your hands, rub grains together for 30 seconds; rinse and drain. 
  4. Repeat procedure twice. Drain well.
  5. Heat 1 teaspoon olive oil in saucepan over medium-high heat. 
  6. Add onion, carrot, and garlic to pan; sauté 5 minutes or until onion is gender and carrot begins to brown. 
  7. Stir in broth, quinoa, salt and cinnamon; bring to a boil. 
  8. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.  Remove from heat.  Fluff with a fork; keep warm.
  9. Heat remaining 1 teaspoon olive oil in a nonstick skillet or medium-high heat. 
  10. Add apple to pan; sauté 7 minutes or until apple begins to brown.
  11. Add apple, almonds, and pepper to quinoa, tossing to combine.
  12. Serve warm.
Calories: 258
Fat: 7.4g
Protein: 7.4g
Carb: 42.4g
Fiber: 5.1g
Cholesterol: 0g
Iron: 4.5mg
Sodium: 464mg
Calcium: 60mg
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