I know, I know. Right about now you’re gathering all of your final ingredients and probably have pies in the oven in anticipation of tomorrow, Thanksgiving!!
But here’s a quick, easy, unexpected twist on the flavors of the day! And especially perfect if you have a guest with gluten sensitivity.
Ingredients: 1 apple peeled & cubed (I used Cortland), 1 shallot diced, 1/2 cup fresh sage chopped, 1/4 cup fresh parsley (flat/plain/Italian) chopped, 1/2 cup chopped pecans, 1/2 cup dried cranberries/craisins, 1 tsp curry powder, 1/2 tsp cayenne pepper, 1/2 tsp cinnamon, 1 tbsp brown sugar, 1 cup quinoa (I used red), olive oil, salt & pepper (to taste)
Directions: Prepare quinoa according to package instructions. Set aside. Drizzle olive oil in a sauté pan. Add shallots & apple, sauté over medium heat until shallots become translucent & apple softens. 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.
In honor of Hanukkah, you can use kasha instead of quinoa. Either way, I am not exaggerating when I say you will want to GOBBLE it up immediately!
Have a beautiful holiday!