Ingredients for Quinoa Winter Salad
- 1 cup quinoa
- 2 cups water or vegetable broth
- Olive Oil
- Yellow Onion
- Fresh Sage Leaves
- 1 medium apple (about 1 cup chopped)
- Acorn Squash
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup dried cranberries
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How to Make Quinoa Winter Salad
- Rinse 1 cup quinoa in a fine-mesh strainer under cold running water until the water runs clear.
- In a small saucepan, lightly toast the rinsed quinoa over medium heat for 1-2 minutes, stirring constantly.
- Add 2 cups of water or vegetable broth to the saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through.
- While the quinoa cooks, heat 1 tablespoon of olive oil in a separate skillet over medium heat.
- Add 1/2 cup chopped yellow onion and 1 teaspoon of fresh sage leaves to the skillet. Sauté for 5-7 minutes, or until the onions are softened.
- Add 1 medium apple (about 1 cup chopped) and 1 cup cubed butternut squash to the skillet. Cook for another 5 minutes.
- Stir in 1/2 teaspoon pumpkin pie spice.
- Once the quinoa is cooked, fluff it with a fork.
- Gently stir the cooked quinoa into the skillet with the onions, apples, and squash.
- Stir in 1/4 cup dried cranberries.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
4g
Carbs
13g
