1 cup quinoa, rinsed well
1 tsp sea salt
1/2 tbsp light olive oil or ghee
1/3 cup chopped shallots
2 cloves garlic, chopped
1 1/4 cups (6 oz) diced butternut squash, 1/2-inch dice
1/2 cup fresh cranberries
2 tbsp pure maple syrup (or honey)
1 cup baby spinach or kale
3 sage leaves, chopped (or 1/4 tsp dried)
2 tbsp chopped pecans or walnuts
1/4 tsp crushed black pepper
1. Place 2 cups of water and 1 cup of quinoa in a medium saucepan on high heat. Bring to a boil. Once boiling, turn down to low and simmer with a lid on for 15 minutes. Fluff with a fork when done. Set aside.
2. Heat a large skillet over medium-high heat and add olive oil or ghee. Add shallots and garlic and sauté over medium-low heat for 4-5 minutes, or until golden. Add butternut squash, cranberries, maple syrup and 1 tablespoon water and cover; cook on low for 10 minutes.
3. Remove lid and add kale or spinach, salt, sage, and pepper, cover and cook for another 3-4 minutes. Mix in pecans or walnuts.
4. Add this mixture to the cooked quinoa and stir to combine.
I did a demo of this recipe on WUSA-TV, Great Day Washington. Watch it here.
Cindy Santa Ana