Fall Quinoa Salad

Amid all of the running and cake-eating and turning 25, I’ve completely ignored the fact that it’s officially fall. It’s a shame, since I love fall produce — all the apples and winter squash and cabbage (include my beloved Brussels sprouts) and leafy greens and potatoes. They’re perfect for the heartier fare required by these brisk days and chilly nights.

To make it up to you all, here’s a dish that is so quintessentially fall that it’s in the recipe’s name. Full of sweet potatoes and apples, with sweet caramelized red onions and the tangy kick of apple cider vinegar, it’s flavorful, healthy and easy — the hallmark of a good recipe.

My aunt made this for us a year ago, and since then, I’ve been begging her for the recipe. She never mentioned that it was a Food & Wine find, though she’s changed it so much that I suppose she didn’t really need to. This version is more quinoa-heavy than the original salad, making it perfect for packing for lunch or as a side dish for dinner. It’s also much better on Day 2 and Day 3, when the flavors have a chance to meld.

So really what I’m saying is, this is one of those recipes you keep in your arsenal all season long, a perfect bite of fall.

Fall Quinoa Salad
Recipe from my aunt (inspired by Food and Wine)

– 1 cup quinoa, rinsed and dried

– 1/2 cup olive oil, divided

– 1 medium red onion, sliced thinly

– 1 pound sweet potatoes, peeled and cut into a 1-inch dice

– 1-1/2 medium Granny Smith apples, cut into a 1-inch dice

– 3 packed cups baby spinach (or baby kale), chopped

– 1/4 cup apple cider vinegar

1) Toast the quinoa: in a medium skillet, heat 1 tablespoon of the olive oil. Add the quinoa and toast for 5 minutes, stirring frequently, until the quinoa has browned and smells a bit nutty.

2) Cook the quinoa: in a medium pot, add the quinoa and water. Bring to a rolling boil, add a pinch of salt, then cover and simmer for 15 minutes, until the white rings have sprouted from the quinoa (add more water if necessary). Set aside.

3) While the quinoa cooks, heat 4 tablespoons of oil in a large skillet. Add the onions and cook on medium heat until just softened, 3-5 minutes. Add the sweet potatoes, cover and cook, stirring occasionally, until the sweet potatoes are almost fork tender, 10-12 minutes.

4) Add the apples, cover and cook for an additional 7-10 minutes, stirring occasionally. Stir in the spinach and cook until it is just wilted, 3-5 minutes. Remove from heat.

5) In a large bowl, toss the sauteed vegetables with the cooked quinoa, apple cider vinegar and the remaining 3 tablespoons of oil. Serve (or don’t — I’d go ahead and keep it all for myself).