Cran-Apple Quinoa

Enjoy it hot as a side or cold as a salad. This dish is so uniquely delicious, you really must try it. Subtle sweetness of apples and cranberries is partnered with the nutty flavors of quinoa, coconut oil, and hazelnuts. Equally at home in any season, this dish is a great for a weekday lunch or a weekend barbecue. Quinoa is also a great source of protein.

Co-op Sales Organic Granny Smith Apple
  • 1 cup quinoa
  • ½ tsp salt
  • 2 Tbsp coconut oil
  • ¾ cup onion, minced
  • 1 ½ cup apple, minced
  • ¼ cup cranberries, chopped
  • Juice of 1 orange
  • 1 tsp curry powder
  • 1 Tbsp maple syrup
  • ½ bunch cilantro, chopped
  • ½ cup roasted hazelnuts, chopped

Instructions:

Rinse quinoa thoroughly in a fine-mesh strainer and put in a saucepan with 1 ½ cups water and ½ tsp salt. Bring to a boil, lower heat, put on lid and cook covered for 15 minutes. Turn heat off and let stand, covered, for 5 minutes, then fluff with a fork. Sauté onion in coconut oil until tender, add apple & cranberries. Reduce heat to low. Mix into cooked quinoa. Whisk together orange juice, curry powder, and maple syrup. Toss into quinoa along with chopped cilantro and hazelnuts. Combine well.