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Quinoa, Cranberry and Squash Spoons

Quinoa Cranberry Squash SpoonsServes: 16-20

Free of: gluten and top allergens


  • 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


  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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