Quinoa, Cranberry and Squash Spoons

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

Makes: 24-36 servings
Free of: gluten and all top allergens (sulphites in vinegar)

Instructions

  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.