Cranberry, Apple, and Almond Quinoa
Ingredients
-
1
cup
uncooked quinoa
-
1
tablespoon
olive oil
-
1
teaspoon
olive oil
-
1
cup
chopped onion
-
1
cup
diced carrot
-
2-3
cloves
garlic
-
2
cups
vegetable broth
-
¼-½
teaspoon
kosher salt
-
½
teaspoon
cinnamon
-
1 ½
cups
diced Granny Smith apple
-
~20
pieces
almonds
-
1
teaspoon
vanilla
-
½
cup
dried cranberries
-
to taste
black pepper
-
1
tablespoon
pure maple syrup
Instructions
- Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the onion, carrots, and garlic until the onion is translucent.
- Add the vegetable broth, quinoa, salt, and cinnamon to the pan, bring to a boil, then reduce heat to simmer, cover, and cook for 20 minutes.
- While the quinoa cooks, preheat the oven to 350°F and toast the almonds, then chop them roughly.
- In a separate nonstick pot, heat 1 teaspoon of olive oil and sauté the chopped apple and vanilla for about 5 minutes until golden.
- Once the quinoa is cooked, mix in the sautéed apple, toasted almonds, dried cranberries, and black pepper.
- Serve hot or cold, as a main dish or a side.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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