Quinoa

After spending a frigid week back in Chicago after sunny San Diego, I took off for the Pacific Northwest to spend a few days cooking with my mom, sister, and stepdad. Even though it's fairly grey up here, it's refreshing to be somewhere that's not covered in ice and snow.

Today, we're heading to one of my favorite towns in the Pacific Northwest, Port Townsend. Historic homes on a hill, quaint lighthouses along the seashore, and a multitude of used bookstores to peruse, it might be one of the cutest towns on earth... seriously.

As shopping fuel, i figured something nutritious and filling would be good to bring along so I started with some quinoa and added some other wintry items to complete this awesome one pot meal.

Wintry Quinoa Salad

1 cup dry rinsed quinoa
2 white onions
1 butternut squash
1/2 cup dried cranberries
1/2 cup toasted sliced almonds

First, boil the quinoa according to package directions and set aside. In the meantime, dice the onions and cook them in some olive oil over low heat until they are caramelized (30-40 minutes). Peel and shop the squash into small cubes and roast in the oven at 450 for 15 minutes or until soft and browned.

Toss everything together in a bowl with salt and pepper to taste.

That's it! Super simple, yet earthy and comforting at the same time. It also happens to be vegan :)