Quinoa, Cranberry and Squash Spoons

Serves: 16-20

Free of: gluten and all top allergens except sulphites (vinegar)

Ingredients

• 2 cups (475 mL) butternut squash, diced
• 3 tbsp olive oil
• 2 cups (475 mL) white or red quinoa, cooked according to instructions
• 1/2 cup (125 mL) dried Cranberries
• 1/2 cup (125 mL) green onion, sliced
• 1/4 cup (60 mL) parsley, chopped
• 2 tbsp seasoned rice wine vinegar
• 1 tsp  ground cumin

Method

1. Pre-heat oven to 350° F. Toss diced squash with 1 tbsp olive oil, lay onto baking sheet. Roast 15-18 minutes, until cooked. Remove and cool.
2. In a large bowl, combine squash with all other ingredients, toss thoroughly.
3. Spoon salad into Asian soup spoons and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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