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Ingredients
  • 2 cups tri-color quinoa (or variety of choice)
  • 4 cups vegetable broth
  • 6 cups finely diced sweet potato or butternut squash
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 2 teaspoons dried sage
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili flakes (optional)
  • 1 teaspoon salt & pepper
  • ½ cup chopped pecans
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Optional add-ins: ½ cup dried cranberries, 1 to 2 finely chopped apples
Steps
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