babyquinoa_add2ff5e-cf1d-439e-a21b-44ff6b1c3af0

PEREG NATURAL FOODS INTRODUCES KOSHER FOR PASSOVER BABY QUINOA

logo

With Passover approaching (April 10-18, 2017), if you are like me you are already planning the menu. Pereg Natural Foods offers a variety of new, all natural, vegan, Non-GMO and Kosher for Passover (OU-P) products that offer versatility and great taste just in time for Passover 2017.

New from Pereg this year is Baby Quinoa (Kañiwa) – Dark reddish-brown in color and about half the size of a tiny quinoa seed, Baby Quinoa cooks up quickly to resemble a smaller version of red quinoa.  Unlike regular quinoa, Baby Quinoa doesn’t have saponins, the coating that gives quinoa a somewhat slightly bitter flavor if not rinsed properly. Baby Quinoa is a great source of iron and other important nutrients. 

babyquinoa_add2ff5e-cf1d-439e-a21b-44ff6b1c3af0

Also available new for Passover is Pereg’s White Quinoa, Quinoa with Mushrooms and Quinoa with Vegetables. White quinoa is great for cold salads such as kale and quinoa with a lemon vinaigrette or quinoa with strawberries and pecans. Experiment as you would with rice and substitute quinoa in stuffed peppers, quinoa cheese casserole and quinoa meatballs.  

I always like to bake something for Seder and thanks to Pereg’s new  Kosher for Passover flour, available in quinoabananacoconut and almond meal gluten free varieties, it’s easier than ever to bake something that everyone will actually enjoy! From cakes and cookies, to pancakes and pizza crust, these Passover flours offer a plethora of delicious recipe options that offer great taste and texture.

flour_banana_d07ea4bb-5098-40b5-bf40-9ccbec3116fa

Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world. Today Pereg produces an array of all- natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten free cereal and much more.

You can find Pereg Natural Foods products at retailers throughout the US, and online via Amazon.

Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

1418596615237

I Heart Keenwah Launches gluten free Quinoa Puffs

1418596615237

Enjoy a healthier version of the traditional cheese puff with I Heart Keenwah’s new Quinoa Puffs, available in Aged Cheddar, Sea Salt Truffle, Sweet Chili and Herbes de Provence flavors. Light, airy and portable, these snacks are ideal for people looking for a healthy snack with nutritional value that still tastes delicious. Like I Heart Keenwah’s flagship product, Quinoa Clusters, these new Quinoa Puffs are all-natural, Non-GMO Project Verified and Certified Gluten-Free. These snacks are made with quinoa flour and pack five grams of protein per one ounce serving (each pack is three servings), ensuring a hearty snack sure to satisfy the most discerning snacker.

I Heart Keenwah is a quinoa company, dedicated to bringing a delicious, healthy snack to the market. The company cooks up quinoa snacks with great flavors and simple ingredients, making it easy for you to get quinoa, a super food, into your day-to-day routine. Ravi Jolly and Sarah Chalos, I Heart Keenwah’s founders, chose quinoa because of its numerous health and nutritional benefits – it’s the only grain that is a complete source of protein, containing all 9 essential amino acids. 

The Aged Cheddar Quinoa Puffs are made with real cheddar cheese, and are the only flavor that contains dairy, and is not vegan. Sea Salt Truffle Quinoa Puffs are seasoned to perfection with sea salt, parsley and dried truffle.

1418587894657

If you are looking for something spicy, then try the Sweet Chili Quinoa Puffs flavored with habaneros, jalapeños, citric acid and lime extractives. For a more sophisticated twist, Herbes de Provence Quinoa Puffs are delicately flavored with sea salt, thyme, rosemary, basil, parsley, black pepper, oregano and garlic. 

1433780704302
Aged Cheddar Nutritional Info

 

I Heart Keenwah’s mission is to create healthy, delicious snacks made with real food that have a short ingredients list that is easy to understand. These new Quinoa Puffs make it easy to incorporate quinoa, a superfood, into your day-to-day diet, without any cooking or preparation required.

Aged Cheddar ingredients: quinoa puff (quinoa flour, brown rice flour, white rice flour, pea protein concentrate, baking powder), high oleic sunflower oil, seasoning: whey, cheddar cheese (cultured milk, salt, enzymes), salt, natural flavor, spice, extractives of paprika, disodium phosphate, lactic acid). contains: dairy.

Sweet Chili ingredients: quinoa puff (quinoa flour, brown rice flour, white rice flour, pea protein concentrate, baking powder), high oleic sunflower oil, seasoning: sugar, paprika, salt, spices, dehydrated garlic, dehydrated onion, habaneros, jalapeños, citric acid, extractives of lime.

For those of you not familiar with quinoa, pronounced “keen-wah”, which hails from South America and is the only grain that is a complete protein, meaning it contains all nine amino acids. It’s also gluten-free, low-glycemic, high in fiber, packed with vitamins and minerals, and has a high protein content. 

I Heart Keenwah Quinoa Puffs are available now for $3.49 per bag or $11.87 for a four-pack sampler at Wegmans, Heinens, and The Fresh Market and online at Amazon.com, and http://www.iheartkeenwah.com


 

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review. 

40% off 1st Tasting Box

carrot

NUWI Quinoa Drinkable Snacks {Gluten Free, Soy Free, Vegan}

NUWI LOGO AUG 2014

NUWI Quinoa Drinkable Snacks, a one of a kind all natural, gluten free, vegan, quinoa snack, is excited to introduce three new savory flavors including Carrot & Ginger, Split Pea and Tomato.

These new vegetable based flavors can be consumed chilled or heated up as an on-the-go soup option.

carrot

In comparison to pre-packaged soups on store shelves that are packed full of excessive amounts of sodium, sugar, starch and preservatives to keep their shelf life, NUWI’s new savory flavors contain zero refined sugars, are low in fat and high in protein, with as much as nine grams of protein per bottle.

NUWI Quinoa Drinkable Snacks Made by blending certified organic quinoa with real fruits and vegetables, organic low-glycemic agave nectar, and Himalayan pink salt. Not only loaded with protein, but also packed with vitamins and minerals.

Screen Shot 2014-10-22 at 6.43.41 PMNUWI Quinoa Drinkable Snacks are also dairy free, soy free, refined sugar free, non-GMO and USDA certified organic.

 

These drinkable snacks are a smart fuel for your body, offering a boost of nutrients for lasting energy without the post-snack slump.

For me, the drinks are a little thick, and I prefer to heat them up and eat it as soup. If you’re looking to get creative, you can use NUWI Quinoa Drinkable Snack’s savory flavors as a base and add additional healthy ingredients to make a Tomato Turkey Chili, Carrot Ginger Noodle Soup, or Split Pea Soup.

You can find NUWI in regional grocery stores and independent stores throughout the country. You can also buy NUWI on Amazon.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

b. good kale & quinoa bowls {Gluten Free & Vegetarian}

Screen Shot 2014-07-24 at 9.58.51 AM

b.good is a Boston-based chain restaurant on a quest to make fast food “real” from all natural, whole ingredients grown and raised from local family farms. Guided by the philosophy that the food they serve has to be ‘real’, meaning, made and served by people, not factories.

IMG_8698

b.good offers lot of options for customers with Celiac disease or gluten intolerance. Here you’ll find gluten-free buns, kale & quinoa bowls, salads, fries, smoothies and shakes. Many ingredients will be locally sourced.

b.good, although known for their hand ground burgers made from local, all natural beef, is much more than a burger joint. This summer b.good is offering a range of seasonal salads including the kale and quinoa bowls.

IMG_8709

Kale and quinoa bowls are gluten free and vegetarian.

SPICY AVOCADO & LIME – organic quinoa, marinated kale (lemon, canola oil, Kosher salt), sautéed veggies (carrots, zucchini, green beans), shiitakes, avocado, black beans, corn, grape tomato, lime, cilantro, queso fresco, chi

Screen shot 2013-12-03 at 9.34.17 AM

Our Gluten Free Cooking Lesson with Kitchensurfing & 25% off code

Kitchensurfing brings a chef into your kitchen for parties, lessons, and so much more.Screen shot 2013-12-03 at 9.34.17 AM

Kitchensurfing (KS) is a marketplace for chefs of all kinds. From hobby chefs to Michelin chefs, you can browse the chefs on the site, view their sample menus, read their reviews, and book any of them. From private cooking lessons in your home, to meal deliveries, to a private dinner party for two or thirty-two, KS allows you to ‘shop’ around based on your own needs, wants, budget, and diet.

Last month Jeremy and I had a wonderful, restaurant-quality, 4-course meal with Chef Chris Hallahan. We were blown away not only by his culinary talents, but also by his passion for food and locally sourced ingredients. He was friendly and engaging, and answered all our questions. You can read all about our first KS experience here.

The whole experience was so wonderful that I decided to use KS again, but this time I wanted a cooking lesson.

After browsing a few profiles and menus to see who would be a good fit for a gluten free, dairy free cooking lesson we chose Michelle Lahey. Michelle is a Boston based personal chef and I love her blog, The Economical Eater, so I was thrilled when she replied to my request for a cooking lesson for my sister and I!

The Menu for our cooking demonstration:

Middle Eastern Chickpea Burgers with Vegan Tzatziki
Quinoa with Dried Cranberries and Roasted Butternut Squash
Maple-Roasted Brussels Sprouts
Vegan Pumpkin Chocolate Chip BarsIMG_5677

Services Included

  • Ingredients
  • Cleaning
  • Transport

Michelle’s food was fantastic. She was engaging, super friendly, and really easy to talk to. She was really knowledgeable about vegetarian, vegan, and gluten free food, such a relief!

Michelle’s menu incorporated fresh, local, and seasonal ingredients.IMG_5652

I really like Brussels sprouts but have never cooked them myself, so I was eager to learn to do this once and for all. And it’s much easier than I thought!

Our previous attempts at making veggie burgers have all failed. Michelle’s recipe for Middle Eastern Chickpea Burgers was easy to follow and can easily be swapped with different types of beans and spices. We loved the Middle Eastern spices and flavor combinations in this burger.IMG_5649The vegan tzatziki was also easy to make and paired perfectly with the burgers. This is something I plan on making again. Since going dairy free I hadn’t eaten tzatziki. I was surprised with the simplicity of the recipe. Michelle used So Delicious almond based yogurt and also recommended coconut yogurt was well. I haven’t been able to find plain coconut yogurt so I just bought the almond yogurt when I made it.IMG_5679The pumpkin chocolate chip dessert bars were to die for.  My sister and I felt like we had died and gone to heave. The secret ingredient— garam masala—gave the bars an unbelievable flavor. They were absolutely incredible. And lucky for us she left us her recipe so we can make them again and again! The recipe is also available on her blog.IMG_5680

Not only did Michelle show us how to prepare the food, each step of the way she explained what we were doing with all the ingredients and how each one contributed to and played a role in the dish.IMG_5659

We enjoyed learning new recipes that we can now add to our repertoire. I like that Michelle focused on healthy, fresh, and seasonal ingredients. We liked everything about this meal and we felt good eating it.IMG_5677

Click here for a 25% off coupon for your next Kitchensurfing booking! This code is valid through Dec. 31 (you don’t have to have your meal prior to the 31, it just has to be booked by that date). This code can be used on any KS service.

Disclaimer: I received this service free of charge to review for my blog.  I was not paid for my review and all opinions are my own.

cumin

Bob’s Red Mill Review & GIVEAWAY

I am a big fan of Bob’s Red Mill. Bob’s makes a whole line of gluten free flours; including rice flours, bean flours, teff flour, tapioca flour, coconut flour, oat flour and many more. I regularly use Bob’s Red Mill baking mixes and flours, and I love their gluten free oats.Screen Shot 2013-08-01 at 10.54.16 AM

For over 30 years, Bob’s has been committed to providing the very best in Gluten Free flours, cereals, baking mixes, and grains. Every product is tested upon delivery, during production and after packaging. To insure the integrity of their gluten free products, Bob’s Red Mill adheres to a standard of no more than 19 parts per million of gluten. Separate machinery and packaging division are used to insure the purity of their products.

Bob’s was kind enough to send me three gluten free products: black bean flour, gluten free cornbread mix, and gluten free oats.IMG_3784

The first thing I made was the cornbread. It wasn’t sweet like Jiffy Mix, but it was certainly was not bitter. It cooked up moist and delicious. The texture was a bit denser and drier than I remember cornbread being, but it still tasted great. I think the recipe (on the back of the bag) just needs a little bit more liquid and the cornbread would be perfect. I made a loaf and a few muffins, which rose quite a bit; I was so surprised! IMG_3933Black Bean Flour is high in protein (8g), dietary fiber (5g) and a good source of iron (10%), magnesium (16%), and phosphorous (16%).

Before today, I had never cooked or baked with black bean flour. I was excited to try something new, but I wasn’t entirely sure what to do with it. Luckily, Bob’s Red Mill provides recipe suggestions on the back of the package, and I made the black bean dip. IMG_3785Black Bean Dip

Ingredients:

  • ¾ cup Bob’s Red Mill Black Bean Flour
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 2 ½ cups hot water
  • ½ cup salsa

Recipe:

Whisk black bean flour with cumin, chili powder and salt into the hot water. Stir 1 minute while cooking over medium-high heat. Reduce heat to medium low; cover and cook for 4 minutes. Add ½ cup of your favorite salsa or picante sauce. The mixture thickens as it cools. Make sure to stir once every few minutes. Let cool 15 minutes if serving as a dip. Makes 3 cups.

The dip tasted exactly like black beans! Yes, I know it is made with black bean flour, but I wasn’t expecting the flavor to be so strong and tasty. You can also use black bean flour as part of your baking mixes for chocolate cakes and brownies. Try substituting up to 25% in your flour mix to add protein, fiber, and iron.

The organic quinoa Bob’s makes is small-grained quinoa and is pre-rinsed.  This is important because quinoa grows covered with a layer of a bitter substance, that you always need to rinse this off before cooking. But beware! Even though it says it is pre-washed, doesn’t mean you shouldn’t wash it again. I always rinse my quinoa before cooking, whether it was done already or not.

For those of you unfamiliar with quinoa, it is a nutrient rich grain that was a staple food of the ancient Incas’ diet. Quinoa is a good source of iron, protein, and essential amino acids. Quinoa is actually a seed but is cooked and used like a whole grain. It makes a great substitute for couscous or barley in tabouli. Bob’s Red Mill quinoa is delicious on it’s own and has an earthy flavor.

My favorite quinoa recipe is Quinoa with sautéed apples and Almonds.quinoa apple

Ingredients:
– 1 cup quinoa
– 2 teaspoons olive oil
– 3/4 cup chopped onion
– 3/4 cup finely diced carrots
– 1 garlic clove, minced
– 1 cup chicken broth (vegetarian version: vegetable broth)
– 1/2 teaspoon cinnamon
– 2 cups diced unpeeled apples
– 1/4 cup slivered almonds
– 1/4 teaspoon ground black pepper

                                                                            Recipe:
Rinse the quinoa thoroughly in warm water.

Heat 1 teaspoon oil in a saucepan over med-high heat. Add onion, carrot and garlic. Sauté for 5 minutes or until the onion is tender and carrots begin to brown.
Stir in broth, water, quinoa and cinnamon. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa is simmering, in a nonstick skillet over medium high heat, heat 1 teaspoon oil. Add the apples, almonds and pepper to quinoa and toss to combine. Serve warm.

This is also great cold over spinach salads!

You can check out my other quinoa recipes here:

Spinach Quinoa Salad with Cherries and Almondsquinoacherries

 

Quinoa and Rice Summer Saladquinoasummer

 

Cumin scented Black Rice and Quinoacumin

Now for the Giveaway! One lucky reader will win the same 3 products I received; Cornbread Mix, Black Bean Flour, and Organic Quinoa.

Enter below using the Rafflecopter for a chance to win these delicious Bob’s Red Mill products!

a Rafflecopter giveaway

This Giveaway ends on August 7, 2013 at 12:00am  EST. Open to U.S. residents only.

Disclaimer: I received these products for free to sample and review for my blog.  I was not paid for my review and all opinions are my own.

Gluten Free Quinoa and Rice Summer Salad

I offered to make a side dish for my friend Lauren’s bbq, and I did not want to make a tradition potato, pasta or egg salad. Quite frankly, I do not like egg salad nor am I a big fan of traditional potato salad (too much mayonnaise). I’m always experimenting in the kitchen, and after deciding I wanted to make a rice and quinoa salad (I made a cumin scented quinoa and black rice salad for my graduation party that turned out great) I made up this recipe. I knew I wanted something light and tasty. Using rice as the main ingredient is a nice departure from the traditional bbq salads, and much lighter too.
Summer is the perfect time for a cool salad. This one is simple to prepare and the ingredients give it a refreshing, cooling and satisfying taste. The flavors mix very nicely together to give this dish great flavor. Often times many summer salads are loaded with mayonnaise and this one is not, also making it a much healthier choice.
Ingredients
2 cups brown rice
2 cups quinoa
1 cup cherries, pitted and sliced
1 medium cucumber, diced
 cup walnuts
3 Tablespoons Lime Juice
2 Tablespoons Lemon Juice
½ cup chopped parsley
2 teaspoons onion powder
salt (optional) and pepper to taste
1.     The quinoa and rice can be made ahead of time and refrigerated. Cook, separately, according to the package directions. To give a little extra flavor use vegetable stock in place of water to cook the quinoa, or use half water and half stock.
2.     Rinse cherries and remove stems. Cut around the pit into slices.
3.     In a large bowl, combine the cucumber, walnuts, rice and quinoa. Mix well.
4.     Add in the parsley, onion powder and paper (and salt if using).
5.     Add in the lime and lemon juices, one tablespoon at a time and mix well in between each one.
6.     Add cherries in last, right before serving or else it could turn the dish red from the juices.
7.     Serve chilled or at room temperature.
I also think adding mint – or replacing the parsley with it – would also make a delicious dish. Next time I am going to try it this way!
Before the Cherries were added

Cumin Scented Black Rice and Quinoa

This past weekend I had my graduation party. We spent some time planning out the menu – pasta salad, Ceaser Salad, Goat Cheese and Spinach Salad, Shredded Carrot with Scallions and Peas over Mixed Greens , Italian Sausage with onions and peppers, hamburgers, hot dogs, fruit salad, and a cake. We needed another starchy side dish, and neither of us being big fans of potato salad (too much mayonnaise for my taste), I remembered a dish I had at my friend Lauren’s house at a recent dinner party. It was delicious, I remember loving the side dish she made, quinoa with brown rice cumin and vegetables. I adapted her recipe a bit, as the original one calls for black rice, and I added more garlic and brown rice, in addition to the black rice.

It was a hit at the party and it tasted even better the day after! I’m not sure why but my guess is that the spices and flavors had more time to infuse into the rice and quinoa.

The recipe below serves 8 but I personally think it is enough for at least 10 or 12 people as a side dish. It can be served either cold or warm. I think it would taste great with tomatoes, avocados or cucumbers added to it, or maybe even sweet potato or butternut squash in the winter time, served warm.

Recipe Adapted from Bon Apetit

Ingredients

  • 1/2 cup short-grain black rice
  • 1/2 cup brown rice
  • 1 cup quinoa, rinsed well
  • 2 cups water or vegetable/chicken broth
  • 1 bay leaf
  • 3-4 tablespoons extra-virgin olive oil, divided
  • 2 small onions, finely chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons cumin seeds
  • 3-4 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped flat-leaf parsley (or chives)
  • 2 teaspoons basil
  • Freshly ground black pepper to taste
Cook brown rice and black rice separately. Black rice turns the water purple, and if cooked with the brown rice will also turn it purple.
1. Bring brown rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.  Do the same with the black rice.
2. Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups chicken broth (gives it more flavor) in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes.
3.Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
4. While the quinoa and rice are  cooking, heat 2 tablespoons oil in a large skillet over medium heat.
5. Add onion and cook, stirring occasionally, until soft, about 8 minutes.
6. Add garlic and cumin and cook, stirring often, for 2 minutes.
7. Add to quinoa.
8. Then add rice and mix well.
9. Stir in remaining 2 tablespoons oil (optional, I started with one and didn’t add the second tablespoon), fresh lemon juice, cilantro, parsley, and basil.
10. Season to taste with salt and pepper. Cut avocado into wedges.
11. Serve salad cold or warm. Serve with lemon on the side, optional.

Spinach-Quinoa Salad with Cherries and Almonds

I think this is one of the best dishes I have ever made!!
The sweetness of the craisins mixed with the tartness of the lemon juice and yogurt combined with the pungent flavor of the garlic is just amazing, it’s like an explosion of flavors in my mouth!
Not only is it delicious, it looks beautiful too. If you want to impress guests at your next dinner party or are going to picnic or pot luck, this is without a doubt the best dish to make.
I can not take credit for coming up with this recipe. I found the original recipe in Vegetarian Times, but I did tweak it just a bit and my recipe is the one below.
Ingredients
¼ cup sliced almonds
1 ½ cups quinoa, rinsed and drained
3 cups water or vegetable stock
2 cups spinach leaves
2 cups chopped dried cherries or craisins (or fresh cherries, pitted and halved, when in season)
½ cup chopped snow peas
1 cucumber, peeled, seeded and diced
 ½ cup red onion, finely chopped
¼ cup Greek yogurt
2 ½ tablespoons olive oil
2 tablespoons fresh lemon or lime juce
1 ½ – 2 teaspoons garlic, depending on your love of garlic
15 ounces edamame or canned chickpeas, rinsed and drained (optional, I prefer edamame)
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F. Spread almonds on a baking sheet and toast 7-8 minutes, shaking pan occasionally, until golden brown. Cool.
2. Bring 3 cups water – or vegetable stock to add a little more flavor (not that you need it) – to a boil in a pot over medium high heat. Sir in quinoa. Reduce heat to medium low, cover and simmer 15-20 minutes, until all the liquid has been absorbed.
3. Remove from heat and cool.
4. Lay 5 or 6 spinach leaves flat on top of one another on a cutting board. Roll tightly into a cylinder and then slice into slivers. Repeat with the remaining spinach.
5. Whisk together yogurt, olive oil, lime juice and garlic in a small bowl.
6. In a separate bowl toss together the quinoa, almonds, spinach, pea pods, craisins, cucumber, red onion and chickpeas or edamame if using these.
7. Pour dressing over vegetable and quinoa salad, and toss to coat. Season to taste with salt and pepper. I never use salt when I cook but in this dish I did add a dash of salt and a few dashes of pepper.
8. Chill for 30 minutes to allow all the flavors to fully develop, then serve.
It can easily be tweaked to your own liking. I always like to make a little extra dressing and keep it on the side for leftovers. The dish does not get soggy in the fridge over night, but do not add extra dressing and let it sit over night, it will get soggy. This is why I make extra and add it as I eat it.

Quinoa with sauteed Apples and Almonds

One of my best friends introduced me to quinoa last year, and I absolutely love it! Quinoa contains more protien (16g, some varieties have more) than any other grain and is a great source of fiber (7g per serving)- which I need as part of my high fiber diet. It is also high in magnesium and iron, and is 100% gulten-free. Quinoa is light and easy to digest. It’s not heavy like many other grains and can be used in a variety of dishes. My favorite is this recipe from Cooking Light, which I’ve altered just a little to better satisfy my love of cinnamon and apples. This recipe makes 4 servings (1 cup per serving).

Ingridients:
– 1 cup quinoa
– 2 teaspoons olive oil
– 3/4 cup chopped onion
– 3/4 cup finelly diced carrots
– 1 garlic clove, minced
– 1 cup chicken broth (vegetarian version: vegetable broth)
– 1/2 teaspoon cinnaom
– 2 cups diced unpeeled apples
– 1/4 cup slivered almonds
– 1/4 teaspoon ground black pepper

This recipe required me to rinse the quinoa in a fine sieve, in a large bowl and rub the grains together for 30 seconds before cooking. I always skip this step…

Heat 1 teaspoon oil in a saucepan over med-high heat. Add onion, carrot and garlic. Sautee for 5 minutes or until the onion is tender and carrots begin to brown.
Stir in broth, water, quinoa and cinnamon. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a forl.

While the quinoa is simmering, in a nonstick skillet over medium high heat, heat 1 teaspoon oil. Add the apple and sautee for 7 minutes, until apple begins to brown. Add apple, almonds and pepper to quinoa and toss to combine. Serve warm.

This is also great cold over spinach salads!

The original recipe calls for 2 cups of vegetable broth, but I used half chicken broth and half water. In my recipe I also added 1/4 teaspoon more cinnamon, 1/2 more apples and 1 tablespoon extra almonds and I think it tasted better this way than the first time I made the original recipe.