Ingredients
- 1 cup quinoa
- ¾ cup black quinoa
- 2 Tbsp. olive oil, divided
- ¾ lb. butternut squash, diced
- 1 onion, finely chopped
- 1 cup diced celery
- 1 Tbsp. fresh thyme leaves
- 2 cloves garlic, minced
- ½ cup pecans, coarsely chopped
- ⅓ cup dried cranberries
- 2 Tbsp. chopped fresh sage
- Pepper to taste
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Instructions
- Cook quinoa according to package directions.
- While quinoa cooks, heat 1 tablespoon oil over medium-high heat in a large, heavy-bottomed skillet. Sauté the squash, stirring often, until it is tender and lightly browned (15-20 minutes).
- Season to taste with salt and pepper and transfer to a bowl. Turn the heat down to medium and add the remaining oil and the onion. Cook, stirring often, until the onion begins to soften (4-5 minutes).
- Add celery and thyme. Cook, stirring often, until celery is just tender (3-4 minutes). Add the garlic and cook until fragrant (30 seconds). Transfer to the bowl with the squash.
- Add the quinoa and remaining ingredients and stir together. Season to taste with pepper. Reheat in a casserole dish in oven, if needed, to serve warm.