Maple-Balsamic Quinoa & Cranberry Stuffed Acorn Squash

This is one of those cozy holiday dishes that feels both bright and grounding. The sweet cranberries and warm squash make the perfect pair. This version is light, nourishing, and looks beautiful on the table.
Pro Tip: Roast the squash earlier in the day so the final assembly is quick. You can also add in additional proteins to the mix.

Ingredients:

2 acorn squash, halved and seeded
1 cup cooked quinoa
½ cup dried cranberries (no sugar added)
¼ cup chopped pecans
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon dried thyme

Instructions:

Add in’s ( optional) Chickpeas, ground cooked turkey, shredded cooked tofu.

Heat the oven to 400°F and place the squash halves cut-side down on a baking sheet lined with parchment.

Roast until the flesh is tender.

Mix the quinoa, cranberries, pecans, olive oil, balsamic, maple, salt, pepper, and thyme in a bowl ( and other add-in’s if desired)

Fill the roasted squash halves with the quinoa mixture and warm in the oven before serving.

Hydrating Cucumber-Mint Quinoa Salad

Light, refreshing, and full of plant-powered energy. Cucumbers cool the body, mint awakens the senses, and quinoa gives steady fuel without feeling heavy.

Ingredients:

1/2 cup uncooked quinoa

1 cup water

1 lg cucumber diced ( de-seed if saving for later)

1/4 cup fresh mint leaves chopped

2 scallions sliced

1/2 cup cherry tomatoes cut in half

Juice of 1 lemon

2 tablespoons olive oil

salt/ pepper to taste

Instructions:

Rinse the quinoa well, then combine it with water in a small pot. Bring to a boil, reduce to a simmer, and cover. Cook for about 15 minutes or until fluffy and the water is absorbed. Let it cool.

In a large bowl, combine the cooled quinoa, cucumber, mint, tomatoes, and green onions.

Drizzle with lemon juice and olive oil. Toss gently, then season to taste with salt and pepper.

Pro Tip: Add a handful of chopped parsley or a pinch of lemon zest for an extra burst of flavor and detox support.

Spring Garden Quinoa Bowl with Lemon-Herb Drizzle

This colorful bowl brings spring to your plate—loaded with greens, herbs, and bright citrus. It’s the perfect way to enjoy what’s fresh and feel energized.

Ingredients:

1 cup cooked Quinoa

1 cup fresh mixed salad greens ( or baby spinach)

1/2 cup shredded carrots

1/2 cup sliced radishes

1/2 cup sliced/ chopped cucumber

1/2 cup cherry tomatoes ( halved)

1/2 cup chick peas

1/4 cup chopped mint or parsley

1/2 sliced avocado

1/2 cup chopped scallions or red onion

1-2 tablespoons toasted pumpkin seeds ( sprinkle on top)

Lemon-Herb Drizzle

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dijon mustard

1 tablespoon chopped fresh herbs ( dill, parsley or basil)

1/4 teaspoon salt

Pinch of garlic powder / fresh ground pepper ( optional)

Instructions:

Add cooked quinoa to two bowls as the base.

Top with your prepared ingredients. Toss lightly

In a small jar or bowl, whisk together your dressing ingredients.

Drizzle on top of your quinoa, lightly toss and enjoy!