One-Pan Autumn Quinoa
Yield 4 -5 as a main dish; 10-12 as a side
Full of earthy, autumn flavors, One-Pan Autumn Quinoa tastes like Thanksgiving, without all the work. It's simple to make in just one pan, so you can enjoy this comforting dish anytime.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 medium delicata squash chopped into 1-inch pieces (about 2 cups)
- 1½ teaspoons salt
- 3-4 ribs celery chopped (about 1 cup)
- 2 tablespoons fresh sage or 1 teaspoon dried
- ½ cup dried *unsweetened cranberries
- 2 cups quinoa rinsed and drained
- 4 cups vegetable or chicken stock
Instructions
- Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the onion, squash, and ¼ teaspoon salt. Sauté, stirring occasionally, for 5 minutes or until the vegetables begin to soften.
- Add the celery, sage, and an additional ¼ teaspoon salt. Sauté an additional 3-5 minutes, stirring occasionally.
- Add the cranberries, quinoa, stock, and an additional 1 teaspoon salt, stirring to combine. Taste for seasoning and add additional salt to taste.
- Cover, bring to a boil, then reduce heat to low. Simmer on low, covered, for 25-30 minutes or until all the liquid has absorbed and the quinoa is cooked through.
- Turn the heat off, then let stand, covered for an additional 5 minutes.
- Serve warm or at room temperature.
Notes
*Look for unsweetened cranberries in the bulk section of your local natural foods market. If that's not an option for you, you can order a completely unsweetened, 1-lb bag here (worth it if you also want to have them on hand for other recipes and snacking).
Or, you can go for apple juice sweetened cranberry (I love these or these for this recipe and for snacking).
Of course, feel free to use regular sweetened cranberries if that's all you can find, the final results will still taste great and will only add a minimal amount of refined sugar.
Omit the sage and sprinkle it on at the end for people who enjoy the earthy flavor.
To add a little extra protein, feel free to add some chicken sausage. Sauté it along with the onions and squash, then proceed with the recipe as written.
Alternatively, add a can of drained, rinsed white beans to this dish along with the chicken stock, then proceed with the recipe as written.
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