1 cup uncooked quinoa
2 teaspoons olive oil, divided
3/4 cup chopped onion
1 garlic clove, minced
2 cups organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon curry
1 1/2 cups finely diced apples
3 tablespoons slivered almonds, toasted
1/8 teaspoon freshly ground black pepper
Heat 1 teaspoon oil in saucepan over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until onion is tender. Stir in broth, quinoa, salt, curry 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.
Heat remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add apples to pan and sauté 7 minutes or until apple begins to brown. Add apple, almonds, and pepper to quinoa, tossing to combine. Serve warm.
(Pork chops would go nicely with this if you are so inclined…and it doesn’t happen to be meatless monday).