This is my go-to recipe for quinoa as a side dish, and goes especially great with pork. Apples and pork are a classic combo which is why I think this quinoa dish works so well with it. The flavors of curry and mint add a unique twist, and the sweet agave nectar and crunchy almonds really round out the dish. And best of all, it is healthy! This is a really good alternative to your usual potato or rice side dish - it tastes great and everyone will be impressed by the amazing and fresh flavor combination.
1 1/2 cups pre-rinsed quinoa
2 cups low-sodium chicken broth
1 t salt
2 T fresh lemon juice
1 T olive oil
1/4 t pepper
1 1/2 t curry powder
1/2 t cumin
1 T agave nectar or honey
2 T minced shallot
1/3 cup mint leaves, chopped
1 apple, diced into 1/2 inch pieces
1/4 cup chopped or sliced almonds
1/4 cup dried cranberries (optional)
Directions:Bring the chicken broth and salt to a boil, and add quinoa. Simmer, covered for 15-20 minutes until the liquid has been absorbed. Fluff with a fork and leave covered until you are ready to add the rest of the ingredients. In a small bowl, combine the lemon juice, oil, pepper, curry powder, cumin, agave nectar, and shallot. Whisk this sauce together until it is well-incorporated.
Pour over the quinoa and stir to combine. Next, add the apple and mint, and finally the almonds and cranberries if using. Mix well, taste for more salt, and serve hot or cold.