Photo by Erik Simkins/The AS Review

Photo by Erik Simkins/The AS Review

By Allison Milton and Shawna Leader/The AS Review

Fall is a good time for a hot meal, but you can only have canned soup for dinner so many times. This recipe uses squash, which is in season now and is available in grocery stores and at the farmer’s market. The remaining ingredients can be found in the bulk section of most grocery stores. Buying in bulk is typically cheaper and offers more choice in terms of how much you would like to buy (all these ingredients can be found packaged as well). Quinoa, a whole grain high in protein, is similar to rice and can be found in most grocery stores. Like most recipes, this one is up for interpretation. Add and subtract ingredients according to what you like.

What you’ll need

• 1 to 2 cups uncooked, rinsed quinoa, depending on how much you want to make
• 1 medium squash, seeded, peeled and cubed (use frozen squash if you’re really low on time)
• ½ cup dried cranberries
• ½ cup chopped dried apricots
• ½ cup chopped pecans (use a food processor to save time)
• ½ tsp dried thyme
• ½ tsp dried sage

How to do it

• Place quinoa and water in a large pot and bring to a boil (for every ½ cup of quinoa, use 1 cup water). Reduce to medium heat and let simmer until all liquid is absorbed.
• While the quinoa is cooking, place the squash cubes on a microwave-safe plate and cook for six minutes or until soft in the microwave.
• When the quinoa is done, stir in the squash, cranberries, apricots, pecans, thyme and sage.
• Enjoy!