Curried Quinoa with Apples & Pecans

The other day, I made quinoa (one cup dry) and ate some with just balsamic, roasted red peppers, sundried tomatoes, and goat cheese.  I had a lot left over and wanted to try something new, something that would add more flavor to the quinoa itself.

 

So, I adapted a recipe from ‘Fresh & Fast Vegetarian’ and made Quinoa with Apples and Curried Pecans (:

 

Note – these instructions assume you already cooked the quinoa (about 1/2 cup dry quinoa should be good)

* Also, the original recipe calls for walnuts instead of pecans, so try either!

 

Ingredients:

 

2 tablespoons extra virgin olive oil
1/2 cup chopped onion
2 teaspoons curry powder
1 garlic clove, grated
1 teaspoon grated peeled fresh ginger
1/2 cup chopped peeled apple (I used a golden delicious)
1/4 cup raisins (optional)
1 tablespoon cinnamon (or more/less to taste)
1 teaspoon coarse salt
1/2 cup walnut pieces
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice (I didn’t have so left out)

 

 

Steps:

 

1. Heat 1 tablespoon of oil in large skillet until hot. Add onion, stirring over medium heat until softened, about 5 minutes.
2. Add 1 teaspoon curry powder, garlic, and ginger and cook, stirring, for one minute. Next add the apples, raisins, cinnamon and salt. After about 5 minutes, add 3 tablespoons of water and cover, reducing the heat to low.

3. Meanwhile, heat 1 tablespoon of oil in a small pan, adding the remaining curry powder and pecans. Stir until the nuts are coated with curry and turn a shade darker, about 5 minutes. (I left mine on for longer and accidentally burnt them, but it added a nice roasted flavor)

4. Make sure the apples have softened. If so, add the quinoa to the pan, mixing everything together. Finally, top with the nuts, cilantro, and lemon juice.

 

 

Enjoy!