The Everybody Eats! Gourmet

Quinoa with nuts and sauteed apples, December 2010

Are you looking for a healthy yet festive holiday side dish? This quinoa recipe uses an ancient grain of South American origin. Quinoa (pronounced “keen-wah”) is higher in protein than any other grain, high in fiber, and low in fat. It makes a great base for cold summer salads, or it can be served warm as in this dish. The mild flavor and satisfying heartiness of quinoa are always pleasantly surprising.

Serve this as a gluten-free stuffing-like dish at holiday meals. It’s a wonderful side with pork tenderloin, ham, turkey or roast chicken, or have it as a light supper paired with a green salad. Make this quinoa recipe extra festive by using hickory nuts if you can find them.

Quinoa might require some rinsing before you cook it. Ancient Grains packaged quinoa is pre-rinsed. Check package or bulk bin label for this information. Broths and stocks that are gluten-free include Swanson’s, Progresso, Pacific Natural Foods and Imagine Foods.

QUINOA WITH NUTS AND SAUTEED APPLES

Start to finish: 40 minutes (active time: 20 minutes)
Servings: 2-4 as a main dish, 4-6 as a side dish

1 cup uncooked quinoa
1 1/2 tablespoons oil (olive, walnut, or other vegetable oil), divided
1 Granny Smith apple, unpeeled, finely diced and cut into 1/2-inch chunks
2 tablespoons chopped onion
1/4 cup finely diced celery
2 cups chicken broth
1/4 teaspoon ground cinnamon
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 cup chopped nuts (walnuts, pecans, or hickory nuts), lightly toasted

If quinoa is not pre-rinsed, place it in a fine strainer set in a large bowl. Cover quinoa with water. Rub grain with hands for 30 seconds. Rinse and drain. Repeat two more times. Drain well.

In a large saucepan, heat 1/2 tablespoon oil over medium heat. Add apples and saute 5 to 7 minutes or until they begin to brown. Remove apples from pan and set aside. Add 1 tablespoon oil to pan and saute onion and celery over medium heat for 2-3 minutes or until soft. Mix in quinoa and roast 5-7 minutes at medium high heat, stirring frequently, until quinoa begins to brown. Stir in broth, cinnamon, thyme and salt. Bring to a boil, then cover and reduce heat to a simmer. Simmer 15 to 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat. Add apples and nuts, tossing gently to combine. Serve warm.

(Quinoa recipe adapted from October 2007 issue of Cooking Light.)