THANKSGIVING QUINOA DINNER

serves 6-8

• 1 small SWEET ONION, diced
• 2 tsp OLIVE OIL, EXTRA VIRGIN
• SEA SALT AND PEPPER TO TASTE
• 2 cups BUTTERNUT SQUASH or SWEET POTATO, cut into small cubes
• 2 cloves GARLIC, minced
• ½ cup QUINOA, DRY, rinsed & drained
• ½ cup WHITE WINE
• 1 cup WATER
• ¾ cup DRIED CRANBERRIES
• 2 tsp RED WINE VINEGAR
• 2 tbs. Spoon chop ALMONDS (optional)

In a large skillet, over medium to medium-high heat, sauté diced onion and butternut squash in olive oil, add garlic and stir frequently not to burn, sprinkled with salt and pepper until caramelized and cooked through; about 15-20 minutes. The last few minutes. Sprinkles with almonds. Set aside in a glass bowl.