Winter Harvest Quinoa OatmealPreserving PumpkinsClassic Macaroni SaladSpring into Summer TablescapeStrawberry Chicken SaladCaring for Cut Hydrangeas

Step 1

Rinse and drain quinoa and place in a medium size pot. Add apple cider, ginger and salt. Cook on medium heat till it comes to a boil. Cover and simmer for about 15 minutes until liquid is evaporated. Stirring occasionally.

Step 2

Meanwhile in a microwave safe bowl add ⅓ cup water and butternut squash. Cover bowl and cook for about 3 minutes. Give it a stir and cook for 2 minutes more until squash is fork tender.

Step 3

Take squash out of bowl and place in a food processor or blender and process until smooth and pureed.

Step 4

Once quinoa is cooked, fluff with a fork and whip in butternut squash puree and coconut milk. Cook uncovered over low heat for about 5 minutes more to thicken up, stirring occasionally.

Step 5

Evenly divide quinoa in 4 bowls and top with pecans and cranberries.

Step 6

For additional toppings, you can add maple syrup or brown sugar.