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Autumn Quinoa

Johanna Bond
  • 30 minutes
  • Serves 4

INGREDIENTS

3 tbsp

olive oil

1 cup

quinoa

2 cups

water

1 tbsp

white cooking wine

1/2

sweet onion, diced

1 clove

garlic, minced

rosemary

1 tsp

lemon juice

2 tbsp

balsamic vinegar

1 cup

sharp cheddar, cubed

1 cup

baby spinach, raw

1

crisp, sweet apple, cored and diced