Quinoa with Sautéed Apples and Almonds

Here we go...

This is the first dish I am going to share with you, I have to admit I am pretty excited!! I found this recipe online last week and have to say I'm addicted! Quinoa is fairly new to me and this specific dish has made me fall in love with this fiber-packed grain.

The Ingredients:

1 cup Quinoa

2-4 Tsp. Olive Oil

1-2 small chopped yellow onions (approx 3/4 cup)

2-3 diced carrots (approx 3/4 cup)

1-2 minced garlic cloves ( always use fresh garlic)

2 cups organic vegetable broth

1/4 tsp salt

1/4 tsp cinnamon ( a couple dashes is what I did)

1 finely diced, unpeeled granny smith apple

3 TB slivered almonds

1/8 tsp black pepper

Let's Make it Happen:

The recipe says to thoroughly rinse the quinoa twice before using it by placing the quinoa in a fine sieve, then place the sieve in a large bowl. Cover the quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and repeat, drain well. I DID NOT DO THIS! Perhaps it was the type of quinoa I used: Ancient Harvest Organic Quinoa, Traditional, 12-Ounce Boxes (Pack of 12) , which comes already washed. 

Anyway...

Next, place about 1 tsp olive oil in a sauce pan over medium heat. Add onion and carrots, sauté for about 3-4 minutes. After 3-4 minutes add garlic to the pan. Sauté for an additional 2-4 minutes (until onion and carrots are tender or begin to brown). Stir in the vegetable broth ( Pacific Natural Foods Organic Low Sodium Vegetable Broth, 32 Ounce Units (Pack of 12)), quinoa, salt and cinnamon (Simply Organic Cinnamon Ground Certified Organic, 2.45 Ounce Containers (Pack of 3)); bring to a boil. Cover it, reduce the heat to low (or medium low, depending on your stove), and simmer for about 20 minutes or until liquid is absorbed. Remove the mixture from heat; fluff with a fork; keep warm.

Then, heat approx 1 tsp olive oil in a nonstick skillet over medium to medium-high heat. Add sliced apples to pan; sauté for approx 7 minutes or until apple begins to brown. Add apples, almonds and pepper to the quinoa mixture; toss to combine.

Make approximately 4 servings at about 258 calories per serving

NOW-- The recipe says to serve warm.. which when served warm it is delicious! So prepare to awaken your taste buds and dig in. However, if you have not scarfed down this entire mixture do not be alarmed... it tastes fabulous cold as well! What me and my roommate, Becca, do is make the recipe as listed above and portion it out into 4 servings (which is the amount it is intended to make). We each eat one serving with dinner (warm) and then bring the other serving to work the next day (and eat it cold). I make it sound like this is an every day occurrence...I am just saying what we did last week when I made it and what we will being doing tonight and tomorrow when I make it for dinner again in about 2 hours, YUMMY!




Now... What to cook with this as a meal is probably your next question? Last week when I made this delectable dish I cooked steak with it (at this moment I cannot remember what type of steak) and it made a great combo. The recipe suggests cooking it with chicken or pork however, tonight I am going to do a shrimp cocktail with it to keep it light. Delicious!