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Quinoa, Cranberry and Squash Spoons

al Quinoa Cranberry Squash Spoons (2) [1]Serves: 16-20

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



  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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