Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Fall Harvest

Spicy Apple Cran Pecan Quinoa

Vote up!
Share on Facebook Share on Twitter Email this article

Here’s a quick, easy, unexpected twist on fall flavors! It's especially perfect for those with gluten sensitivity. It pairs wonderfully with turkey and lamb, or whatever you like!

Spicy Apple Cran Pecan Quinoa

Prep Time: 15 min Cooking Time: 15 min


  • 1 apple peeled & cubed (I used Cortland but use what you like)
  • 1 shallot diced
  • ½ cup fresh sage chopped
  • ¼ cup fresh plain parsley, chopped
  • ½ cup chopped pecans
  • ½ cup dried cranberries/craisins
  • 1 tsp curry powder
  • ½ tsp cayenne pepper
  • ½ tsp cinnamon
  • 1 tbsp brown sugar
  • 1 cup red quinoa
  • 1-2 tbsp extra virgin olive oil
  • salt & pepper to taste


  1. Prepare quinoa according to package instructions. Set aside.
  2. Drizzle olive oil in a sauté pan. Add shallots & apple, sauté over medium heat until shallots become translucent & apple softens.
  3. Stir in herbs, pecans, dried cranberries, & spices (adjust to taste as preferred). Once fully combined, mix in the cooked quinoa. Let cook, mixing, for about 5 minutes until evenly blended. Plate and serve.

Recipe Tags


This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!