Quinoa pilaf with apples and curried walnuts

Serves 4 to 6

1 1/2 cups quinoa

2 tbsp. extra-virgin olive oil

1/2 cup of chopped onion

2 teaspoons Madras curry powder

1 garlic clove, minced

1 teaspoon grated peel fresh ginger

1/2 cup dry apples

1/2 cup chopped fresh apples

1/4 cup dark raisin

1 cinnamon stick

1 teaspoon coarse salt

1/2 cup walnuts pieces

1 tablespoon chopped fresh cilantro;

1 tablespoon fresh lemon juice

Place the quinoa in a fine-mesh strainer and under cold running water for at least 45 seconds. Shake the strainer to remove as much water as possible.

Heat one tablespoon of the oil in a large skillet until it's hot enough to fry a piece of onion. Add the onion and cook steering over medium heat until softened for about five minutes. Add the damp quinoa and cook, stirring over medium heat until the onion and quinoa are golden, 8 to 10 minutes.

Add 1 teaspoon of the curry powder, the garlic, and the ginger, and cook steering for 1 minute. Add 3 cups of water, dry and fresh apples, the raisin, cinnamon sticks, and salt and bring to boil. Reduce the heat to medium-low, cook covered until the water is absorbed and the quinoa is fluffy and has begun to uncoil, 18 to 20 minutes min.

Meanwhile, heat the remaining 1 tablespoon oil, the remaining one teaspoon curry powder, and the walnuts in a small skillet over medium-low heat, stirring until the nuts are coated with curry and turn darker about 5 minutes.

Sprinkle with curried nuts, cilantro, and juice over the quinoa. Fluff with a fork and serve.

Recipes comes from Fresh & Fast vegetarian by Marie Simmons