- 1 cup uncooked quinoa, washed well
- black pepper, to taste
- 1/2 cup dried cranberries (could also be delicious with dried cherries)
- 1 teaspoon vanilla
- ~20 almonds, toasted
- 1/2 cup diced Granny Smith apple, not peeled (one large apple)
- 1/2 teaspoon cinnamon
- 1/4-1/2 tsp kosher salt, to taste
- 2 cups vegetable broth
- 2-3 garlic cloves, minced
- 1 cup diced carrot (I used 1 medium)
- 1 cup chopped onion
- 1 tablespoon +1 tsp olive oil, divided
- 1 tablespoon pure maple syrup
- Heat 1 tbsp olive oil in pan over medium heat. Add chopped onion, carrots and garlic and sauté until the onion is translucent. Add broth, quinoa, salt, and cinnamon and bring to a boil. Reduce heat to simmer, cover and let sit for 20 minutes or until liquid is gone. Be sure to keep an eye on it and stir it often so it doesn’t burn. Remove from heat; stir to fluff.
- Meanwhile, heat oven to 350F and toast almonds. Roughly chop toasted almonds.
- Heat 1 tsp olive oil in a nonstick pot or skillet. Add chopped apple and vanilla and sauté for about 5 minutes until apple starts to turn golden in colour but before it gets mushy. Add apple, almonds, cranberries and pepper to quinoa and mix thoroughly. Serve hot or cold, as a main dish or a side with a protein source. Makes about 3-4 cups.