Autumn Harvest Quinoa
This simple dish features seasonal roasted squash, crunchy pumpkin seeds, and sweet, chewy dried cranberries tossed with quinoa for a lovely balance of flavors and textures! It is a tasty and satisfying option to bring to a Thanksgiving gathering if you are vegan or eat gluten-free!
- 1 1/2 cups dry quinoa rinsed
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 cups butternut squash cut into 1-inch cubes
- 3 cups fresh spinach or kale stems removed
- 3/4 tsp sea salt
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
Combine quinoa and 3 cups water in a medium saucepan and bring to a boil. Cover with a lid and reduce heat to simmer for 15 minutes. Remove from heat and allow to sit for 5 minutes, still covered. Remove lid, and fluff with a fork.
Meanwhile, heat oil in a large nonstick skillet over medium heat, and sauté onion and garlic for about 3 minutes, until fragrant. Add cubed butternut squash and sea salt and sauté, covered but stirring occasionally, for about 20 minutes, until squash is tender. Add in spinach/kale and sauté 5 more minutes. Remove from heat.
Toss quinoa with cooked vegetable mixture, dried cranberries, and pumpkin seeds in a large bowl. Serve and enjoy!
Keyword autumn, breakfast quinoa, side dish, thanksgiving, vegan