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
Instructions
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.