Cranberry Almond Quinoa
Serves: 7
  • 2 cups uncooked quinoa
  • 2 teaspoons olive oil
  • Olive oil in spray jar
  • 4 diced zucchinis
  • 1 peeled and diced butternut squash
  • 2 cups finely chopped spinach
  • 2 bunches chopped green onions
  • ⅓ cup dried and diced apricots
  • ⅓ cup dried cranberries
  • 1 cup chopped parsley
  • ⅓ cup unsalted almond slivers
  • a squeeze of lemon, optional
  1. Boil 4 cups water; add the quinoa and return the combination to a boil.
  2. Lower heat, cover and simmer about 20 minutes—until quinoa absorbs water.
  3. Remove from heat and let cool. Meanwhile, sauté zucchini and butternut squash using 2 teaspoons olive oil and adding several spritz of olive oil until slightly seared.
  4. Add spinach and cook until steamed.
  5. Combine vegetables and quinoa.
  6. Stir in onions, apricots, cranberries, parsley, and almonds. Add a squeeze of lemon, if you like. Toss again. Enjoy chilled for best results!
  7. Nutritional Information per ¾ cup serving:189 Calories; 5 g Fat; 0g Saturated Fat; 33 g Carbohydrates; 7 g Protein; 10 mg Sodium; 5 g Fiber g
Nutrition Information
Serving size: ¾ cup Calories: 183 Fat: 4g Saturated fat: 0g Carbohydrates: 33g Sodium: 10mg Fiber: 5g Protein: 7g Cholesterol: 0mg
Recipe by Nutrition Twins at