Recipe by justcallmetoni
Have been introducing new grains into my menu and put this one together using leftovers and items in the pantry. So good, I thought it was worth posting. Makes a great side dish to roasted chicken or turkey.
Top Review by Diana Johnson || EatingRichly.com
This recipe is a good start but needed some additions as it was a bit bland. I used a sweet potato because my acorn squash ended up being flavorless. After making the quinoa, I made a dressing with salt, pepper, olive oil, and apple cider vinegar to pump up the flavor and then it was perfect!
- 1 cup quinoa
- 2 cups water or 2 cups reduced-fat chicken broth
- 1 tablespoon olive oil
- 1⁄4 yellow onion, diced
- 8 -10 fresh sage leaves, cut into fine ribbons
- 1 apple, diced into large chunks
- 1 1⁄2 cups acorn squash, cooked and cubed
- 1 -2 teaspoon pumpkin pie spice
- 2 tablespoons dried cranberries
Directions See How It's Made
- Rinse the quinoa in a strainer under running water.
- Toss quinoa into a small saucepan and lightly toast.
- Add 2 cups of water and bring to boil.
- Reduce to a low simmer and cover.
- Cook 15-20 minutes until the liquid is absorbed.
- In a separate pan, heat oil under a medium flame.
- Add sage and onions.
- Saute 5-7 minutes until the onions are soft.
- Add the chopped apple and cubed squash to the onions.
- Cook 5 minutes more.
- Add in pumpkin pie spice.
- At this point, the quinoa should be done.
- Stir quinoa into the pan with the onions, apples and squash.
- Top with dried cranberries.