Quinoa Winter Salad Recipes

Steps:

• 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.

Steps:

• Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
• While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
• Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
• In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.