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Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Sara

Ingredients

  • 1 Tbsp Coconut Oil
  • 1 Onion diced (yellow, red or white)
  • 1 Tbsp Fresh Ginger peeled and minced (micro planes are helpful for this)
  • 1 Tbsp Curry Powder
  • 1 tsp Cumin
  • 1 Garlic Clove peeled and minced
  • 1/4 tsp Cinnamon
  • 3 Cups Butternut Squash peeled and cubed
  • 2 Cups Quinoa uncooked (preferably soaked and drained)
  • 1 Apple cored and diced
  • 3 Cups Water
  • 1 tsp Salt
  • 1 Cup Dried Cranberries

Instructions

  1. Melt the coconut oil in a large saute pan over low-medium heat.
  2. Add the diced onion and saute 5 minutes.
  3. Add all of the spices (ginger, curry, cumon, and garlic) and cook about 1 minute longer.
  4. Next add the squash, quinoa, apple, water, and salt to the same pan.
  5. Cover the pan with a lid and let cook on low for about 25 minutes stirring halfway through (might take 15-20 minutes longer if you did not soak your quinoa).
  6. The dish is done when the quinoa is cooked and the butternut squash is soft.
  7. Sprinkle in the dried cranberries last.