O “ctober is a great time to incorporate apples into your meals, taking advantage of their variety and abundance. Honeycrisp and Fuji are my favorite for eating out of my hand, especially if you like crisp apples that are juicy. Winesap, Granny Smith and Gala’s are great for pies and deserts because they keep their shape when cooked and lend a bit of tartness to sweetened desserts. Quinoa is an ancient grain that is making a resurgence in the culinary world. I love it because it can be served to those who are nutritionally conscious and those who just like food to taste good. It’s packs 8 grams of protein, and 5 grams of fiber into every cup. Enjoy!
4 cups chicken or vegetable stock
2 Cups of quinoa, rinsed well to remove excess starch
Cook on medium until all liquid is absorbed, or according to package directions
1 TBSP Apple Cider Vinegar
3 TBSP Honey
Salt and Pepper to taste
1 tsp. Garlic Powder
Fresh Thyme leaves, 3 sprigs removed from stem
1⁄2 medium onion finely chopped
1 large celery stalk, finely chopped
1 large gala apple, finely chopped
3⁄4 cup craisins
1⁄2 cup toasted pumpkin seeds
Transfer cooked Quinoa to a large bowl and drizzle with Olive Oil. Fluff with a fork. Add remaining ingredients together, and serve.