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Ingredients
1 cup raw quinoa
2 cups water
4 tablespoons sweet butter or vegetable oil or both
2 cups finely chopped onions
1 Granny Smith apple, peeled, cored and finely chopped
½ teaspoon dried thyme
Salt and freshly ground pepper
2 tablespoons finely minced parsley
Nutritional analysis per serving (4 servings)
41 grams carbs; 341 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 17 grams fat; 6 grams fiber; 701 milligrams sodium; 7 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the quinoa in a large, ungreased skillet and toast it, stirring frequently, over medium heat until it has a nutty aroma and has darkened slightly. Remove the quinoa from the pan and simmer in water, covered, until tender. There should be about 4 cups.
- Step 2
Heat butter or oil or both in the skillet. Add onions and apple and cook over medium heat, stirring frequently, until they become very tender and golden brown.
- Step 3
Stir in the cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as a side dish with poultry or meat or use as a stuffing.
Private Notes
Comments
I cooked as directed, but for some reason the dish had a bitter flavor. I added raisins and a pinch of cinnamon and it was great.
@Ellen Did you rinse the quinoa?
Easy and perfect. I used whatever apple was in the refrigerator (forgot to peel it), added some hot pepper flakes and fresh chives. It's a whatever recipe that can complete a dinner.
I enjoyed this mixture. I cooked my Quinoa in vegetable broth that I had on hand. In addition to the veggies in the recipe, I also added about 1/4C chopped red bell pepper as well as pecans that the other reader-chef mentioned. Delightful side with my braised salmon!