The time has come to start adding cranberries to everything and anything your heart desires! We’ve been patiently awaiting this moment — yep, you might even say that we cran hardly wait to make some berry delicious dishes with the ingredient.
Veronica Bosgraaf, founder of the newly released Pure Food Cookbook, has been kind enough to give us a taste of what her plant-based cookbook has to offer, and we cannot be any more excited! Her meals are simple, nutritious, and mouth-watering — definitely FFF approved. This Cranberry Leek Quinoa recipe falls nothing short of delicious, and is the perfect meal get you in the holiday spirit without totally blowing your diet.
Cranberry Leek Quinoa
Ingredients
2 cups filtered water
1 cup quinoa, rinsed and drained
1 tablespoon grapeseed oil
2 cups finely chopped butternut or acorn squash
2 leeks, white and pale green parts only, washed well and thinly sliced
1 tablespoon chopped fresh sage
1 cup cranberries
¼ cup chopped fresh flat-leaf parsley
1 tablespoon agave nectar or maple syrup
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper to taste
Directions
1. In a medium saucepan set over high heat, bring the water and quinoa to a boil. Cover, reduce the heat to low, and cook until the water has been absorbed, about 15 minutes. Set aside.
2. Heat the oil in a large skillet set over medium-high heat. Add the squash and cook, stirring, until slightly softened, about 6 minutes. Add the leeks and sage and cook, stirring, until the squash is tender and the leeks are lightly golden, about 6 minutes. Add the cranberries and cook just until they start to pop, about 2 minutes.
3. Stir in the parsley, agave, and lemon juice. Add the cooked quinoa and stir well. Season with salt and pepper and serve hot, warm, at room temperature, or cold.
xx, The FabFitFun Team
