Winter Quinoa Salad.

It’s hard to believe there are only ten days left until Christmas! Last night we went downtown with friends to the Christkindlmarket Chicago for the annual mulled wine drinking and huge Christmas tree viewing:

It is a traditional German Christmas market that is open from Thanksgiving week to Christmas Eve. I have never seen the market so packed as it was this weekend! Perhaps it was reaching a balmy 30 degrees {up from 0 earlier this week} that pushed people out and about. We made it through one ornament house, finished our spiced wine and booked it out of there. Still, I managed to take a few photos of my favorites:

I also made a quinoa salad this weekend with cranberries and leftover shredded chicken, and it is worth sharing:

Winter Quinoa Salad
Serves 4.

Ingredients~
2 cups chicken broth
1 cup dry quinoa
4 teaspoons grapeseed oil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 a butternut squash, peeled and cubed
1 cup brussel sprouts, halved
1/2 cup dried cranberries
1/2 cup shredded chicken {I used leftover rotisserie chicken}

How to~

• Peel, clean, and cube a butternut squash. {I used only half a squash for this recipe – the rest should store well in the refrigerator for close to a week!}
• Rinse quinoa with a collandar. Bring chicken broth and quinoa to a boil. Simmer on low for ~20 minutes, until liquid evaporates and quinoa is fluffy.
• Preheat the oven to 375 degrees. Toss brussel sprouts with 2 teaspoons grapeseed oil, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Toss butternut squash cubes with 2 teaspoons grapeseed oil, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
• Roast butternut squash and brussel sprouts for 25 minutes at 375. Shake or stir each pan twice for even roasting.
• Stir together quinoa, roasted squash and brussel sprouts, chicken, and cranberries. Toss with your favorite dressing – I used Martha Stewart’s Maple Vinaigrette!