Plant-BasedGluten-FreeHolidayBowlFallQuinoa
Thanksgiving Quinoa
A festive bowl of quinoa with butternut squash, kale, brussels sprouts, and pomegranate seeds in a cranberry vinaigrette.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Back to all recipes
Ingredients
Instructions
- 1
Combine all ingredients except pomegranate seeds and vinaigrette.
- 2
Crockpot: cook low 5 to 6 hours or high 3 to 4 hours until quinoa is cooked and squash is soft.
- 3
Stovetop: bring to a boil, simmer about 30 minutes.
- 4
Pressure cook: high pressure 15 minutes.
- 5
Once cooled, stir in pomegranate seeds and cranberry vinaigrette.