This is an impressive and festive fall dish, and a regular at our Thanksgiving table. To make it extra special, add some pomegranate seeds into the mix, and toast your own hazelnuts!
- 2/3 cup dry quinoa, or 2½ cups (16 oz) leftover cooked quinoa
- 2 apples, diced
- 1 cup dry toasted hazelnuts, whole, halved, or chopped, 8 oz
- 1 Tbsp neutral tasting oil such as canola or avocado oil
- 2 Tbsp lemon juice
- Zest of 1 lemon
- 2 Tbsp fresh thyme, chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp good quality sea salt
- Add dry quinoa to a saucepan with 1½ cups water and bring to a boil. Cover, reduce heat to medium low and simmer 15-20 minutes, until the water has evaporated. Fluff with a fork.
- Add the apples to the quinoa and toss with the lemon juice immediately to prevent the apples from turning brown.
- Toss in the rest of the seasonings.
- While quinoa is cooking, spread raw hazelnuts on a cookie sheet and roast at 350° F for 15 minutes. Stir once halfway through.
- Let cool completely on the baking sheet. They will continue cooking as they cool, and they need to cool completely to get maximum crunch.
- Add the hazelnuts before serving so that they don’t lose their crunch.
- To make this dish gluten-free, be sure to use certified gluten-free quinoa. Quinoa is a naturally gluten-free grain, but it is often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.