Quinoa with Butternut Squash, Cranberries, and Pecans

Prep Time: 10 minutes Cooking Time: 45 minutes Ready In: 55 minutes
  • 2 lbs. butternut squash, diced
  • 1 onion, diced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 cups cooked quinoa
  • ¾ cup of feta cheese
  • 1-1/2 tablespoons apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans

 

Here’s a a great gluten-free Thanksgiving side dish that’s as delicious as it is heart-healthy!

  • Step 1: Preheat the oven to 375 degrees. Toss squash, onion, sage and thyme with 2 T. olive oil. Season to taste with sea salt and pepper. Roast for 45 minutes.
  • Step 2: Warm cooked quinoa and combine with cranberries and pecans.
  • Step 3: Toss vinegar, Combine squash and quinoa mixture and toss with dressing.

 

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