Autumn Quinoa – a delicious recipe with olive oil, quinoa, water, white cooking wine, sweet onion, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat the olive oil in a medium-sized saucepan.
2
Saute the garlic and onions with the olive oil and rosemary, until tender.
3
About 3 minutes.
4
Add quinoa and lemon juice to the pan.
5
Saute the quinoa for 2-3 minutes, stirring occasionally to evenly toast the quinoa.
6
Pour on the white wine and allow it to cook off, continuing to cook the quinoa for another minute.
7
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.
8
Add chopped apple, baby spinach, cubes of cheddar and balsamic vinegar and mix together until cheddar has melted and the greens wilted.
9
Remove from heat and serve.
236
kcal
Calories
21
g
Fat
6
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup quinoa, 2 cups water, 1 tablespoon white cooking wine, and more.
Yes, Autumn Quinoa falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
