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Quinoa with Roasted Black Futsu and Dried Cranberries

Serves 6


1 cup quinoa, rinsed and drained
1 1/2 c. water
1⁄4 t. sea salt
2 T. extra virgin olive oil
4 cloves garlic, minced
3 cups roasted Black Futsu squash cut into bite sized pieced as roasted (skin on)
1/2 cup dried cranberries
1/2 cup pepitas or nuts
1/4 c. mint
Sea salt and fresh ground black pepper to taste


  1. In a sauce pan bring the water, salt and quinoa to a boil. Lower to a simmer, cover and cook for 20 minutes. When the quinoa is done, fluff with a fork and set aside.
  2. Heat oil and sauté garlic until fragrant. Add the quinoa and cook for another minute. Season with salt and pepper. Add the squash, dried fruit and nuts. Remove from heat and stir in the chopped mint. Serve hot or room temperature.