This simple quinoa dish only uses one pan, and takes only about 20-25 minutes to cook. To make it “holiday style”, we’ve added dried sage, roasted pumpkin seeds, and organic dried cranberries. Reap the health benefits with this plant-based dish! Great served warm or cold, as a side or main. Double the recipe to make a big pot to last for days and days!

Ingredients

• 1 cup dry quinoa
• ½ cup chopped celery
• ½ cup chopped onion
• 1 small or ½ large sweet potato, washed and chopped
• 2 cups veggie broth
• ¼ teaspoon dried ground sage
• ¼ teaspoon black pepper
• 1 TB olive oil
• ½ cup dried cranberries
• ½ cup roasted pumpkin seeds (or other nut or seed of choice)

 

Method

1. Heat olive oil in medium-sized pot over medium heat. Add chopped celery, onion, and sweet potato. Cook until onion and celery are softened, about 5 minutes or so.
2. Add quinoa, broth, pepper, and sage to pot. Cover with lid and simmer for about 15 minutes.
3. Let sit for a few minutes, then remove lid and stir in cranberries and pumpkin seeds.

 

*Feel free to add cooked chicken sausage, chicken, lean steak, lean pork, lean meatballs, or tofu.