Ingredients:
1 cup quinoa
2 cups water or 2 cups reduced-fat chicken broth
1 tablespoon olive oil
1/4 yellow onions, diced
8 -10 fresh sage leaves, cut into fine ribbons
1 apples, diced into large chunks
1 1/2 cups acorn squash, cooked and cubed
1 -2 teaspoon pumpkin pie spice
2 tablespoons dried cranberries
Directions:
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.
Servings: 4
Time preparation: 25 min.
Time total: 40 min.