Total Time
40mins
Prep 25 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Rinse the quinoa in a strainer under running water.
  2. Toss quinoa into a small saucepan and lightly toast.
  3. Add 2 cups of water and bring to boil.
  4. Reduce to a low simmer and cover.
  5. Cook 15-20 minutes until the liquid is absorbed.
  6. In a separate pan, heat oil under a medium flame.
  7. Add sage and onions.
  8. Saute 5-7 minutes until the onions are soft.
  9. Add the chopped apple and cubed squash to the onions.
  10. Cook 5 minutes more.
  11. Add in pumpkin pie spice.
  12. At this point, the quinoa should be done.
  13. Stir quinoa into the pan with the onions, apples and squash.
  14. Top with dried cranberries.
Most Helpful

I probably should not rate this because I made some changes. I subbed in sweet potatoes because DH does not like squash (a texture thing). I roasted the potatoes, onions, and apples, used water vs broth, added garlic salt, and a splash of agave nectar for a little bit of sweetness (I found the sage bitter). Served it with grilled chicken and it was enjoyed by all.

kristine_kiner January 21, 2013

Prepared this as per the recipe using the chicken broth and a combination of braeburn and granny smith apples. It seems to be missing something, I may add a touch of brown sugar to the leftovers. The squash was steamed in the microwave before adding to the sage/onion mixture. The timing is right on. My servings were more along the lines of 6.

PaulaG January 20, 2008

This was a good dish though a little on the bland side. I love healthy seasonal cooking and I was looking for a quinoa salad so I'm glad I could find a recipe that met both criteria. When cooking the squash and apples I added a little water to the skillet to keep it from sticking. I think I overcooked the quinoa a little but it still had that unique texture, I think quinoa can stand up to a little overcooking. The cranberries added a nice splash of color.

Valeria January 08, 2008

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