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from Laura's cookbook

Red Quinoa Pilaf with Butternut Squash, Cranberries and Pecans

Tags:
main
side
stuffing
american
vegan
gluten free

     

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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
Preparation:
Preheat the oven to 375 degrees F.
Cook the red quinoa according to instructions.
Combine squash, cranberries, garlic, and onion in a pan and roast til squash is tender (20-30 min).
Toast pecans.
Mix all together and add spices to taste.











modified: 2014.10.11 | created: 2010.10.26
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