If you’ve been reading my blog, you know that I’m a fan of quick, easy recipes. If you haven’t read the blog, well, now you know. I like to eat good food but I don’t have time for a lot of preparation. I keep waiting for the moment that I’ll have more “free time” …but, well, my big break hasn’t come YET.
Anyway, a few weeks ago, I wrote up a post about creating quick, healthy meals using the ingredients I keep on-hand. This Carrot, Apple, Quinoa Hash concept was created simply by tossing together some leftover quinoa with a fresh, crunchy apple and a shredded carrot. (I tend to always keep carrots in the fridge because they can be added to soups, hash, wraps, juice – basically, everything) It’s a dish I whipped up in less than 20 minutes, but did not lack in flavor or substance.
I recently expressed my love (obsession) with the Opal Apple, which is the exact apple I chose to use in this hash. 1. Because I have them on-hand and 2. Even after being warmed & sautéed, they maintain a crisp crunch and they don’t turn brown. I would recommend an opal apple for this recipe, but if you don’t have access to one, my second recommendation is a Honeycrisp.
This mash can be eaten for breakfast, lunch, or dinner. It can be eaten warm, chilled, or at room temperature. I don’t prefer it one way over another, it’s yummy either way!
- 1 cup quinoa, cooked
- 1 apple (I prefer Opal or Honeycrisp), finely chopped
- 1 medium-sized carrot, shredded
- 1 teaspoon fresh ginger, shredded or finely chopped
- 3 tablespoons coconut oil
- cinnamon, for sprinkling
- If you quinoa is not cooked, cook it according to the directions on the package.
- In a large frying pan, warm up the coconut oil and sauté the ginger for about 1 minute.
- Add the apple, carrot, and quinoa and sauté for another 5-10 minutes, until all ingredients have been warmed and begin to mash together.
- Sprinkle with cinnamon just before serving.
- Serve warm or at room temperature. (I enjoy both!)