This recipe comes to us through The New York Times. It caught my eye as I was on the lookout for a quinoa salad, and, hey! It’s autumn…

The original recipe called for a cup of cubed sharp cheddar cheese, to be added at the end and allowed to melt as well as three tablespoons of olive oil. I wanted a lower calorie option – left out the cheese and reduced the olive oil to one tablespoon. The quinoa did not stick to the pan when we added it. Besides, I wanted a salad which leaned toward plant based nutrients.

The toasted hazelnuts add depth and crunch as well as vitamins and antioxidants while spinach increases fiber and micronutrients. The salad balances complex carbs from quinoa and apple with plant-based protein and makes this a nutritious and filling lunch option.

Three servings provide 360 calories, 9 g of protein, 43 gs of carbohydrates, 17 g of fat, 6 g of fiber, and 8 g natural sugars.

Ingredients:

1. 1 tablespoon olive oil
2. 1 small branch of rosemary
3. ½ sweet onion, chopped
4. 2 cloves garlic, minced
5. 1 cup quinoa, rinsed
6. 1 tablespoon lemon juice
7. 1 tablespoon balsamic vinegar
8. 1 apple, cored and diced
9. ¼ cup hazelnuts, chopped
10. 2-3 cups baby spinach
11. Salt & pepper to taste

Directions:

1. Heat the olive oil in a medium saucepan. Add the rosemary branch and let it infuse for a minute.
2. Add the chopped onion and sauté for 2–3 minutes. Add garlic and cook 1 minute longer.
3. Stir in quinoa and lemon juice to toast slightly (about 1 minute).
4. Add half of the diced apple to the pan.
5. Add 2 cups water, bring to a boil, reduce heat, and cover.
6. Simmer for 20 minutes or until the quinoa is fluffy and water absorbed.
7. While quinoa cooks, lightly toast the hazelnuts in a small skillet over medium heat.                                                                                                                       
8. Remove the rosemary. Stir in spinach so it wilts slightly, then fold in the rest of the diced apples and the toasted hazelnuts.
9. Drizzle with balsamic vinegar just before serving.
10. Correct the seasoning, and add salt and pepper to taste.

Makes 3 servings — excellent warm or room temperature.