Ingredients:
1 cup red quinoa
1 smallish butternut squash, peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium red onion, diced fine
1 clove of garlic, minced
1/2 cup chopped pecans
2 tablespoons fresh chopped parsley
cumin, to taste
curry, to taste
Sea salt and ground pepper, to taste
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Preparation:
preheat the oven to 375 degrees F. Cook the red quinoa. Roast squash, cranberries, garlic, and onion til squash is tender (20-30 min). Toast pecans. Mix all together and add seasonings to taste.
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