Ingredients
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1 cup quinoa, uncooked
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2 teaspoons olive oil, divided
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3/4 cup onion, chopped
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2 cups low-sodium low-fat vegetable broth
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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1 1/2 cups granny smith apples, finely diced
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3 tablespoons slivered almonds, toasted
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pepper
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1 garlic clove, minced
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3/4 cup carrot, finely diced
Instructions
- 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.