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1 medium yellow onion or 3 small shallots
1 TB of olive oil
1 cup of dried quinoa
2 cups of pure water
1 TB of wheat-free tamari sauce
2 cups of diced pre-baked buttercup squash (butternut or other winter squash works too)
1 cup of finely chopped fresh kale (spinach or another fresh greens if you don't have any kale)
2-3 TB of balsamic vinegar
1-2 TB of olive oil
1 TB of pure maple syrup
1/2 cup of dried cranberries
1/2 cup of toasted walnuts
1/2 cup of freshly chopped parsley (I love the fresh herb so I usually add more than 1/2 cup)
sea salt
fresh cracked pepper
Start with sauteing the onions in a little bit of olive oil in a medium pot. Then add the 1 cup of dry quinoa and toast up for a few minutes before adding the water. After 2-3 minutes add 2 cups of pure water an 1 TB of the wheat-free tamari sauce. Cook until a boil, and then turn heat to a simmer and let cook for about 15-20 minutes until there is no water left and there are air holes in the pot of cooked quinoa. Set aside and let cool down a bit.
In another frying pan, add 1 TB of olive oil to the bottom of the pan and place the cubed/diced pre-baked squash in the pan to warm up and fry. After a few minutes of toasting the squash add the kale and let it wilt just a bit.
After a few minutes of cooking, in a large mixing bowl add the cooled quinoa mix, and the butternut squash and kale mix. Toss in the vinegar, maple syrup and toasted walnuts and cranberries. Toss a few times and add in the chopped parsley and mix through. Make sure all parts are equally stirred ad then pour into a serving bowl.
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1st Keep
 sixsenses5
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