Colors galore and an array of flavors come together in this quinoa bowl which can be served as breakfast, or as a side. Perfect dish to bring to a picnic, or serve along side some grilled meat for as sweet and savory take on dinner. You can really play around with the toppings here and customized this with whatever you have on hand in the pantry too!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 Cup tri-colored quinoa
- 3 Tbs coconut oil or infused olive oil
- 2 Cups water
- 2 apples
- 1 Tbs balsamic vinegar
- 1/4 tspn cinnamon optional
- 1/8 tspn ground ginger optional
Ingredients
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Instructions
- Chop or slice apples to desired size and toss in lemon juice, set aside.
- Heat 1 tablespoon oil in medium pan with a lid over medium heat. Rinse Quinoa in a fine mesh strainer and add to pan with oil, roast > for 1-2 minutes stirring frequently. Add 2 cups of water, turn heat to high, when water boils turn heat back to medium low, cover with lid, and set timer for 15 min.
- Check when timer is up, the quinoa should appear to 'burst open' displaying the seed casings and cooked grain. If water is not dissolved, continue cooking checking every 3-5 minutes. If water is dissolved, but quinoa is still too crunchy, or appears uncooked, add 1/8 cup of water and cook 5 min more, increasing heat may help.
- In another pan heat remaining oil over medium. Add apples and balsamic, stirring frequently to avoid burning. Cook to desired tenderness, or flash fry to retain crispness. When ready, set aside.
- When both quinoa and apples are cooked completely, combine, and add cinnamon, ginger, sweetener preference and also stir in any optional ingredient additions. This can be served warm or cold, works great as a side dish or morning breakfast option, reheats well with addition of tablespoon of water.
Recipe Notes
Other fun optional ingredients to add to this tasty salad are: raisins, dried cranberries, pomegranate arils, chopped nuts such as pecans, almond slivers, walnuts, or hazelnuts.
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