Description
Explore unique and untraditional dishes for your Thanksgiving dinner that will surprise and delight your guests.
Ingredients
Scale
- 1 lb of quinoa
- 2 cups of vegetable broth
- 1 cup of roasted butternut squash
- 1 cup of cranberries
- 1/2 cup of pecans
- 1/4 cup of maple syrup
- 1 tsp of cinnamon
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
- In a large bowl, mix the cooked quinoa with roasted butternut squash, cranberries, and pecans.
- Drizzle with maple syrup and sprinkle with cinnamon, salt, and pepper.
- Toss gently to combine and serve warm.
Notes
- This dish can be made ahead of time and served at room temperature.
- Feel free to add other nuts or dried fruits for variation.
- For a vegan option, ensure the vegetable broth is plant-based.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg