This is from Oct. 2007 Cooking Light Magazine-great combo of flavors but not a quick recipe
1 cup uncooked quinoa
2 tsp olive oil, divided
3/4 cup chopped onion
3/4 cup finely diced carrot (about 2)
1 garlic clove, minced
2 cups vegetable broth
1/4 tsp salt
1/4 tsp ground cinnamon
1 1/2 cups finely diced unpeeled Granny Smith apple (about 1)
3 tbsp slivered almonds, toasted
1/8 tsp freshly ground pepper
1. rinse quinoa thoroughly. Drain well.
2. Heat 1 tsp oil in saucepan over medium-high heat. Add onion, carrot, and garlic to pan; saute 5 minutes or until onion is tender and carrot begins to brown. Stir in broth, qunioa, salt, and cinnamon; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat. . Fluff with a fork; keep warm.
3. Heat remaining 1 tsp. oil in a nonstick skillet over medium-high heat. Add apple to pan; saute 7 minutes or until apple begins to brown. Add apple, almonds, and pepper to quinoa, tossing to combine. Serve warm.
Yield: 4 1 cup servings.
Calories: 258, Fat: 7.4g (sat 0.8g, mono 3.9g, poly 1.9g) Prot 7.4g, Carb 42.4 g, Fiber 5.1g, Chol 0, Iron 4.5 mg, Sodium 464 mg, Calcium 60 mg.