1 medium onion, cut in 1/4″ dice
2 Tbsp olive oil
2 large carrots, cut in 1/4″ dice
1 cup white wine
2 cups quinoa
2 cups chicken stock
2 cups water
3 Tbsp dried parsley

Heat the oil in a medium saucepan over medium-high heat. Add the onion and saute until softened. For extra flavor brown the onion a bit. Add the carrot and saute 2 minutes. Add the wine and simmer until the wine is almost completely evaporated.

Add the quinoa, stock, water, and parsley. Bring to a boil, cover, and simmer for 15 minutes, or until the quinoa is tender and fluffy.

Notes: The recipe on the package called for 2/3 cup chopped walnuts, which I didn’t have. Walnuts or almonds would work nicely.

The original recipe called for 6 apples — the first time I made it, I used 4 and filled a large saucepan to the brim. Over time I have reduced the number of apples to 2, as it makes a LOT.

I also changed how I process the lemon, removing the pith as I find it makes the result bitter. See the Note.

Double Cranberry-Apple Sauce

2 large Granny Smith apples, peeled & diced
12 oz pkg fresh cranberries
1 large lemon, zested, pith removed, sliced & seeded
1 cup sugar
1/2 cup water
3/4 cup sweetened dried cranberries

Stir together apple, cranberries, zest, lemon, sugar, and water in a large saucepan. Bring to a boil over medium-high heat, stirring often.

Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken. Remove from heat and stir in dried cranberries. Cool. Cover and chill until ready to use.
Mixture can be stored in the refrigerator for 2 weeks.

Note: I use a vegetable peeler to remove the zest, then chop it. Using a sharp knife I cut off both ends, remove most of the pith, then slice the lemon in 4 seconds vertically, then slice it in 1/8″ slices.

Note: The number of apples can be doubled.