If you are looking to try something new, quinoa is a healthy whole grain with a slightly nutty taste. Ancient Harvest brand (sold at Whole Foods and Trader Joe’s) does not need to be rinsed. Otherwise, you need to use a coffee filter to rinse the natural outside coating from the grain.

The original recipe called for almonds, but I had walnuts on hand. I really enjoyed this dish, but it has a very mild flavor. If you want to add more spice, consider red pepper or curry.

1 c. uncooked quinoa
2 t olive oil, divided
3/4 c. chopped onion
3/4 c. finely diced carrot
1 garlic clove, minced
2 c. vegetable broth
1/4 t salt
1/4 t ground cinnamon
1 1/2 c. finely diced unpeeled Granny Smith apple (about 1)
3 T chopped walnuts
Freshly ground black pepper

Rinse quinoa thoroughly.

Heat 1 teaspoon oil in saucepan over medium-high heat. Add onion, carrot, and garlic to pan; saute 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; saute 7 minutes or until apple begins to brown. Add apple, walnuts, and pepper to quinoa, tossing to combine.

-Adapted from Cooking Light

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