Besides providing fiber, quinoa packs more protein than any other grain. Almost one-fifth of your daily fiber needs are met in one serving of this side. Use a little curry powder in place of the cinnamon, if desired, for more complex flavor. Prepare this simple dish to serve with a roast chicken or pork tenderloin.
1 cup uncooked quinoa
2 teaspoons olive oil, divided
3/4 cup chopped onion
3/4 cup finely diced carrot (about 2)
1 garlic clove, minced
2 cups organic vegetable broth (such as Swanson Certified Organic)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups finely diced unpeeled Granny Smith apple (about 1)
3 tablespoons slivered almonds, toasted
1/8 teaspoon freshly ground black pepper
How to Make It
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 oil in saucepan over medium-high heat. Add onion, carrot, and garlic to pan; sauté 5 minutes or until onion is tender 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 oil in a nonstick skillet over 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.