Harvest Quinoa

Fall is in full force here. The air is cooler, crisper. The leaves are gorgeous shades of red, orange and browns. The grocery stores are full of yummy fall produce.

I had some frozen leftover pork roast and some sweet potatoes. From there I planned a meal perfect for this cool evening!

So I can up with this quinoa recipe. I used to use packaged wild rice mixes. They are yummy but full of MSG and who knows what else. Plus, quinoa is a protein so it's super good for you!

I didn't measure as I went (sorry!) but this should be very close. I really don't think you can mess this up! Make substitutions to suit your tastes.

Harvest Quinoa

• 1 cup of quinoa
• 2 cups + 1/4 c. of vegetable broth
• coconut oil for sauteing
• 1/8-1/4 cup of chopped onion
• 1 apple (I used a red apple that we got in our CSA but you could use a granny smith for something different.)
• 1/2 cup pecans (or walnuts or almonds)
• 1/4 c. raisins (or dried cranberries)
• 1/2 tsp celery seed
• 1/2 tsp sage (after sampling it baked the 1/2 tsp is too much. Try 1/4 tsp)
• 1/2 thyme (after sampling it baked the 1/2 tsp is too much. Try 1/4 tsp)
• 1-2 tsp parsley
• salt to taste
• 1/4 c. orange juice

Rinse the quinoa and cook in 2 cups of broth according to package instructions. I use a rice steamer.

Meanwhile, saute onion, apples and raisins in the coconut oil. Set aside when soft (you can go ahead and place this in your baking dish. A 9x9 should work). Toast nuts until warm and lightly browned. Mix with onions, apples and raisins. Add herbs and spices.

Add in the quinoa when it's cooked. Then splash in the juice and extra broth. Bake until warmed again and flavors meld.