Autumn Harvest Quinoa Pilaf

• 1 cup Peeled Butternut Squash, Cut Into Small Cubes
• 2 Medium Stalks Celery, Diced
• 1 Tablespoon Extra Virgin, Organic Coconut Oil
• 1/4 teaspoons Fresh Grated Ginger
• 1/4 teaspoons Ground Ceylon Cinnamon
• Sea Salt And Pepper, To Taste
• 3/4 cups Fresh Cranberries
• 1 Medium Apple, Peeled, Chopped And Lightly Coated With Fresh Lemon Juice
• 1 cup Quinoa
• 1-1/2 cup Vegetable Broth
• 1/4 cups Fresh Chopped Parsley
• Extra Virgin Olive Oil

1. Preheat oven to 375u0b0F.
2. Add butternut squash and celery to a medium roasting pan and coat with coconut oil. Add ginger, cinnamon, sea salt and pepper and toss to coat evenly. Roast about 30 minutes until the squash is tender, adding in cranberries and apples after around 15 minutes.
3. Rinse quinoa in a fine sieve with filtered water. Cook quinoa with organic vegetable broth or water and a pinch of sea salt. Bring to a boil then reduce to a simmer for 20 minutes until all liquid is absorbed or per package directions. Fluff with a fork.
4. To serve, place quinoa and roasted squash, apple, celery and cranberry mixture in a warmed serving bowl. Add parsley and a drizzle of extra virgin olive oil and toss to combine. Serve warm.

butternut, stalks celery, extra virgin, ubc, ubc, salt, fresh cranberries, apple, quinoa, vegetable broth, ubc, extra virgin

Taken from tastykitchen.com/recipes/holidays/autumn-harvest-quinoa-pilaf/ (may not work)