It was noon. I had six cups of leftover quinoa in the fridge, thirty minutes, and I needed to feed seven hungry people.
That’s when my 15 year old sous chef and I grabbed a dozen additional ingredients and created Curry Apple Quinoa Stir Fry.
Curry Apple Quinoa Stir Fry is:
- An American twist on stir fry
- Quick and Easy
This tasty dish comes together in just 30 minutes and will feed a crowd. This recipe is suitable as a main dish for five to six hungry people or a side for eight to ten.
- 6 cups cooked quinoa
- ½ large onion – cut into thin strips
- 1 to 1 1/2 cups shredded carrot
- 2 red delicious apples cored and cut into thin slices
- 1-pound broccoli in a steamable bag
- 1/3 cup almonds – chopped
- 2 Tbsp lemon juice
- 1 Tbsp curry powder
- 1/2 tsp. garlic powder
- 3/4 tsp. cinnamon
- 1 Tbsp balsamic vinegar (we used strawberry infused vinegar)
- 2 Tbsp maple syrup
- 1/4 cup water
*Note – Double the sauce recipe if you want pass the extra to drizzle over the top of your bowls of quinoa stir fry.
If quinoa is not precooked, add 2 cups quinoa to 4 cups water in a sauce pan. Bring to a boil. Lower heat and simmer for 15 minutes or until the liquid has been absorbed into the grain. Take off burner and set aside.
Steam broccoli in microwave according to instructions on bag. Leave in bag to stay warm. Set aside.
Heat 2 Tbsp of water in the bottom of a heavy pot. Add onions and saute until transluscent. Adding more water as necessary to keep from browning.
While onions are cooking, mix up the sauce. Add all sauce ingredients to a small bowl, whisk, and set aside.
When onions are wilted, add apples, carrots, and chopped almonds. Cook for another 5 minutes, until warmed through.
Add broccoli, quinoa, and sauce. Cook 5 minutes, stir, and place in serving bowl. Top with a sprinkle of additional cinnamon.