Description
A unique twist on traditional Thanksgiving recipes.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of cranberries
- 1 cup of diced butternut squash
- 1/2 cup of chopped pecans
- 1/2 teaspoon of cinnamon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat. Cover and simmer for 15 minutes.
- In a separate pan, sauté butternut squash until tender.
- Add cranberries and pecans to the quinoa.
- Mix in the sautéed butternut squash.
- Season with cinnamon, salt, and pepper.
- Serve warm.
Notes
- This dish can be made a day ahead.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: thanksgiving recipes unique