Curried Quinoa with Broccoli and Feta, Baked Apples

I made this awhile back. This time, I'll put the cashews on the side. It's one of my favorites and a good summer recipe.

This recipe calls for couscous, but I thought quinoa would be a good substitute.

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.

Yield: 5 servings (serving size: about 1 1/4 cups)

Ingredients
1 3/4 cups water
1 cup uncooked quinoa
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped *I'll put these on the side!
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Preparation
Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in quinoa. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While quinoa stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine quinoa, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

(from Cooking Light)

Baked Apples:
Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.