Autumn Quinoa
Updated April 30, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons olive oil
- 1cup quinoa
- 2cups water
- 1tablespoon white cooking wine
- ½ sweet onion, diced
- 1clove garlic, minced
- pinch rosemary
- 1teaspoon lemon juice
- 2tablespoons balsamic vinegar
- 1cup sharp cheddar, cubed
- 1cup baby spinach, raw
- 1crisp, sweet apple, cored and diced
Nutritional analysis per serving (4 servings)
322 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 8 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 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.
- Step 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.
Private Notes
Comments
quinoa can become mushy if not cooked properly. best way: bring salted water to boil, pour in quinoa, continue boiling, watch carefully as each brand cooks differently, as soon as it looks like the grains opened it is done, (looks like eye opening)drain immediately in fine sieve, put back in pot, cover with folded clean kitchen towel for 10 min, perfect fluffy quinoa,add it to your oatmeal, to salads, to anything. skip the wine and vinegars in cooking. add olive oil, butter, herbs....
Good with roasted butternut squash and toasted walnuts.
Not a fan of this at all. There was something about the contrast of the mushy quinoa and the crunchiness of the raw apples that was really off putting. Even aside from the texture, the acidity of the balsamic vinegar combined with the cheese and apples really ruined it for me, and I do like balsamic vinegar in other dishes. Will not make this again.
Okay. If you ever happen to have leftover collard greens, please use in place of spinach! It's really delicious.
I really like this dish. I use chicken stock in place of water, cut the apple in half, and add a lot more spinach and a little bit more sharp cheddar. Everyone I've ever made this for loves it, too!
It was kind of bland. It needed some salt and pepper and probably more garlic and rosemary.
Advertisement