5 Reviews

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.

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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.

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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.

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Valeria January 08, 2008

I made this as posted, except I used 1/2 cranberries and 1/2 raisins in the end. This is a flavorful, great way to enjoy quinoa. Definitely worth trying ~ Thanks for sharing this recipe Toni!

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mermaidmagic April 10, 2005

I made this on thanksgiving and everyone really liked it. I combined all the ingredients except for the squash, and added a few sprinkles of turbinado sugar to bring out the flavor of the pie spice. I cooked the squash in halves, and then stuffed it with the filling, and topped it with the cranberries. everyone said it was too pretty to eat.

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eeee November 27, 2004
Quinoa Winter Salad