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Ingredients:
- 2 cups quiona
- 1 medium butternut squash
- 1 cup dried cranberries
- 1 cup toasted almonds
- 1 cut salad leaves (baby kale or collards)
- ¼ cup apple cider vinaigrette
- Olive oil
- Sea salt
- Pepper
Cook two cups of quiona in boiling water for ten minutes.
Drain and season with a bit of sea salt, pepper and a touch of olive oil;
Roast cubes of butternut squash in a bit of olive oil for twelve minutes, or until tender;
Reheat quiona in microwave, if needed, then toss with cranberries, squash and drizzle with a little apple vinegar and a touch of olive oil;
Top with almonds and salad leaves, toss in vinaigrette;
Enjoy!
