Today’s recipe is perfect for the holidays. It’s a beautiful, lipsmackingly yummy quinoa recipe featuring roasted butternut squash, cranberries and pecans.
Classic winter holiday flavors.
A fresh and eye catching dish to grace your Christmas Eve table. Or your Christmas Day buffet. Or your New Year’s Eve shindig. You name it.
Serve as a colorful vegan main dish – or a side dish.
Or stuff a vegetable (it would be fab and hip served in roasted bell pepper halves, or roasted acorn squash).
Note: Red quinoa has a milder taste than the standard quinoa. So if you think you don’t like quinoa, try the Inca red.
I suspect you’ll convert to quinoa love.