Autumn Quinoa

Apples and cheddar make this quinoa creation a perfect dish for fall.

Ingredients

• 3 tablespoons olive oil
• 1 cup quinoa
• 2 cups water
• 1 tablespoon white cooking wine
• ½ sweet onion, diced
• 1 clove garlic, minced
• pinch rosemary
• 1 teaspoon lemon juice
• 2 tablespoons balsamic vinegar
• 1 cup sharp cheddar, cubed
• 1 cup baby spinach, raw
• 1 crisp, sweet apple, cored and diced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    280 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 6 grams protein; 51 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Heat the olive oil in a medium-sized saucepan. Sauté the garlic and onions with the olive oil and rosemary, until tender. About 3 minutes. Add quinoa and lemon juice to the pan. Sauté the quinoa for 2-3 minutes, stirring occasionally to evenly toast the quinoa. Pour on the white wine and allow it to cook off, continuing to cook the quinoa for another minute. Add two cups of water and bring the quinoa to a boil, then simmer on low with the pan covered for 20 minutes or until the quinoa looks fluffy and there is no extra water.
2. Add chopped apple, baby spinach, cubes of cheddar and balsamic vinegar and mix together until cheddar has melted and the greens wilted. Remove from heat and serve.

30 minutes