THANKSGIVING QUINOA DINNER

serves 6-8

  • 1 small SWEET ONION, diced
  • 2 tsp OLIVE OIL, EXTRA VIRGIN
  • SEA SALT AND PEPPER TO TASTE
  • 2 cups BUTTERNUT SQUASH or SWEET POTATO, cut into small cubes
  • 2 cloves GARLIC, minced
  • ½ cup QUINOA, DRY, rinsed & drained
  • ½ cup WHITE WINE
  • 1 cup WATER
  • ¾ cup DRIED CRANBERRIES
  • 2 tsp RED WINE VINEGAR
  • 2 tbs. Spoon chop ALMONDS (optional)

In a large skillet, over medium to medium-high heat, sauté diced onion and butternut squash in olive oil, add garlic and stir frequently not to burn, sprinkled with salt and pepper until caramelized and cooked through; about 15-20 minutes. The last few minutes. Sprinkles with almonds. Set aside in a glass bowl.