Quinoa Winter Salad - cooking recipe

Ingredients

1 cup quinoa
2 cups water or 2 cups reduced-fat chicken broth
1 tablespoon olive oil
1/4 yellow onion, diced
8 -10 fresh sage leaves, cut into fine ribbons
1 apple, diced into large chunks
1 1/2 cups acorn squash, cooked and cubed
1 -2 teaspoon pumpkin pie spice
2 tablespoons dried cranberries

Preparation

Rinse the quinoa in a strainer under running water.
Toss quinoa into a small saucepan and lightly toast.
Add 2 cups of water and bring to boil.
Reduce to a low simmer and cover.
Cook 15-20 minutes until the liquid is absorbed.
In a separate pan, heat oil under a medium flame.
Add sage and onions.
Saute 5-7 minutes until the onions are soft.
Add the chopped apple and cubed squash to the onions.
Cook 5 minutes more.
Add in pumpkin pie spice.
At this point, the quinoa should be done.
Stir quinoa into the pan with the onions, apples and squash.
Top with dried cranberries.