Autumn Quinoa Recipes

AUTUMN QUINOA

Steps:

• 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.
• 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.

AUTUMN QUINOA

Steps:

• Preheat oven to 375 Degrees F.
• In a large bowl, toss together squash, carrots, maple syrup, sherry vinegar, unpeeled garlic cloves, neutral oil, thyme and a sprinkle of salt.
• Transfer veggies to a baking sheet, reserving any excess liquid in a bowl, and roast in the oven for approximately 35 minutes, or until the veggies are golden around the edges.
• Meanwhile, cook quinoa. After draining, cover the pot with tin foil to keep warm.
• Remove veg from oven, and pick out garlic cloves.
• Squeeze the cloves- the roasted garlic should come out easily.
• Mash the cloves to form a puree and mix into reserved vinegar mixture. Add extra virgin olive oil if needed. Taste dressing and adjust seasoning with salt and pepper.
• Add veggies into quinoa and toss everything with reserved dressing.
• Top with feta and chopped parsley and serve with a final swirl of extra virgin olive oil.