Autumn Quinoa

• 3 tablespoons olive oil
• 1 cup quinoa
• 2 cups water
• 1 tablespoon white cooking wine
• 1/2 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

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.

olive oil, quinoa, water, white cooking wine, sweet onion, clove garlic, rosemary, lemon juice, balsamic vinegar, cheddar, baby spinach, crisp

Taken from cooking.nytimes.com/recipes/1016997 (may not work)