Tonight's Dinner: Fall Preview

My husband bought some of the first local apples at Pike's farmstand on Monday on his way home from the beach, and I couldn't resist using a couple for dinner tonight. After cooking a little bacon and setting it aside, I sauteed the apples and my little Quail Hill onions in the fat, stirred in a tablespoon of cider vinegar, and then added some quinoa and water to make a pilaf. A salad from Bette and Dale's (1726 Bridgehampton-Sag Harbor Turnpike) completed this light end of summer meal. Here is the recipe:

Quinoa with Bacon and Apples
Serves 4

1/4 pound thick-cut bacon, cut into 1-inch pieces
1 medium onions or 6 tiny ones
2 local apples, cored, halved, and cut into thin
1 tablespoon cider vinegar
1 teaspoon salt
1 cup quinoa, rinsed
14 tablespoons (1 cup minus 2 tablespoons) water
1/4 cup finely chopped parsley leaves

1. Cook the bacon until just crisp in a large skillet. Transfer to a paper towel-lined plate do drain. Discard all but 2 tablespoons of the fat, add the onions, and cook until softened, about 3 minutes. Add the apples and continue to cook until the apples are tender but still holding their shape, another 5 minutes. Stir in the cider vinegar and cook another minute.
2. Add the salt, quinoa, and water to the pan and bring to a boil. Cover, turn the heat to low, and cook for 15 minutes. Remove from the heat and let stand another 15 minutes. Stir in the parsley and serve.