Happy Holiday Hospitality

by | Nov 2023

Turkey Day Quinoa

Photo: Kowalski’s Markets

I’m hosting Thanksgiving for the first time in a very long time. Despite my years of culinary experience, I’m a little nervous. It’s likely there will be a few new dietary concerns to maneuver. One of my favorite holiday mainstays—Turkey Day Quinoa—can be enjoyed by most anyone. Quinoa is naturally gluten- and dairy-free. Leftovers? It makes a great next-day lunch.

Turkey Day Quinoa

Serves 4

  • 1 cup uncooked quinoa
  • 14 oz. butternut squash, finely diced
  • ¼ cup extra virgin olive oil, divided
  • 1 tsp. kosher salt, divided
  • ½ tsp. black peppercorns, divided and freshly ground
  • 2 Tbsp. lemon juice, freshly squeezed
  • ⅓ cup dried cranberries, chopped
  • ¼ cup raw pepitas, chopped
  • ½ Granny Smith apple, peeled and diced
  • 1 tsp. fresh rosemary leaves, minced
  • ¼ oz. fresh sage leaves, finely minced
  • ¼ oz. fresh Italian parsley leaves, finely chopped
  • 1 Tbsp. lemon zest, freshly grated

Cook quinoa according to directions; chill completely. In a large mixing bowl, drizzle squash with about ½ of the oil; season with ½ of the salt and pepper. Roast on a parchment-lined baking sheet in a preheated 450-degree F oven until edges are browned and squash is just tender and dark golden-brown on the edges (about 15 minutes), turning once. Remove squash from oven; cool completely to room temperature. In an extra-large bowl, drizzle cold quinoa with remaining oil and lemon juice; season with remaining salt and pepper. Add cooled squash, cranberries, pepitas, apple, herbs and lemon zest to the bowl; gently toss. Adjust seasoning, if needed.

Tasty Tip: Meat eaters might enjoy adding ½ lb. finely diced turkey.

Rachael Perron is the culinary and branding director for Kowalski’s Markets. Find more at kowalskis.com.


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