Graham Elliot's Quinoa with Apples & Cashews
Graham Elliot’s Quinoa with Apples & Cashews
3 tbsp. plus 1 tsp. extra-virgin olive oil, divided
1½ cups red quinoa
2 large apples, cored and diced
3 tbsp. apple juice
2 tbsp. fresh lemon juice
2 tsp. apple cider vinegar
½ cup chopped toasted cashews
1 shallot, chopped
1 tbsp. chopped flat-leaf parsley
1 tbsp. minced chives
1½ tsp. chopped fresh tarragon
1 tsp. salt
½ tsp. freshly ground black pepper
1. In a large saucepan, heat 1 tsp. olive oil over medium-high heat. When hot, toast the quinoa for about 5 minutes, stirring constantly. Carefully add 3 cups of hot water. Reduce the heat to low, cover the pot, and simmer for about 15 to 20 minutes, until all the liquid has been absorbed. Remove from the heat and let the quinoa stand for about 5 minutes.
2. Fluff the quinoa with a fork, and add the apples, apple juice, lemon juice and vinegar. Cover and set aside for about 15 minutes.
3. Add the cashews, shallot, parsley, chives and tarragon, and toss to combine. Add in 3 tbsp. olive oil, and season with salt and pepper. Serve warm or at room temperature.
Prep time: 15 minutes, plus resting
Cook time: 25 minutes
Per serving: 328 calories, 15g fat, 8g protein, 42g carbs, 10g sugar, 6g fiber