TODAY Food Club

Here’s a quick, easy, unexpected twist on fall flavors! It's especially perfect for those with gluten sensitivity. It pairs wonderfully with turkey and lamb, or whatever you like!

Spicy Apple Cran Pecan Quinoa

Ingredients

• 1 apple peeled & cubed (I used Cortland but use what you like)
• 1 shallot diced
• ½ cup fresh sage chopped
• ¼ cup fresh plain parsley, chopped
• ½ cup chopped pecans
• ½ cup dried cranberries/craisins
• 1 tsp curry powder
• ½ tsp cayenne pepper
• ½ tsp cinnamon
• 1 tbsp brown sugar
• 1 cup red quinoa
• 1-2 tbsp extra virgin olive oil
• salt & pepper to taste

Preparation

1. Prepare quinoa according to package instructions. Set aside.
2. Drizzle olive oil in a sauté pan. Add shallots & apple, sauté over medium heat until shallots become translucent & apple softens.
3. Stir in herbs, pecans, dried cranberries, & spices (adjust to taste as preferred). Once fully combined, mix in the cooked quinoa. Let cook, mixing, for about 5 minutes until evenly blended. Plate and serve.

Recipe Tags

• Fall
• American
• Side dish