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.
|1 cup uncooked NOW Real Food® Organic Quinoa*|
|2 tsp. NOW Real Food® 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 |
- Place quinoa in a fine sieve; place sieve in a large bowl.
- Cover quinoa with water.
- Using your hands, rub grains together for 30 seconds; rinse and drain.
- Repeat procedure twice. Drain well.
- Heat 1 teaspoon olive oil in saucepan over medium-high heat.
- Add onion, carrot, and garlic to pan; sauté 5 minutes or until onion is gender and carrot begins to brown.
- Stir in broth, quinoa, salt and cinnamon; bring to a boil.
- Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork; keep warm.
- Heat remaining 1 teaspoon olive oil in a nonstick skillet or medium-high heat.
- Add apple to pan; sauté 7 minutes or until apple begins to brown.
- Add apple, almonds, and pepper to quinoa, tossing to combine.
- Serve warm.
*NOW items available at your local health food store