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!
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