Roasted Acorn Squash Stuffed with Quinoa and Turkey

Ingredients:
2 acorn squash
2 tbsp. olive oil
1 leek, cleaned and diced
½ pound organic ground turkey meat
2 celery stalks, diced
1 tbsp. fresh sage
1/3 cup dried cranberries
1 cup quinoa , rinsed
2 cups vegetable stock
1 tsp. sea salt
¼ tsp. black pepper

Preheat oven to 375º.  Cut acorn squash in half (lengthwise).  Deseed and lightly coat with olive oil.  Place flesh side down in a roasting pan or casserole dish.  Cover and bake 30-35 minutes. Uncover and continue baking 10-15 minutes or until soft.  While squash is cooking sauté leek in olive oil until wilted. Add ground turkey meat and break up as it cooks.  Add celery and sage and sauté 1-2 minutes.  Add cranberries, quinoa and vegetable stock.  Bring to a boil and add 1 tsp. sea salt and ¼ tsp. black pepper.  Cover and simmer.  Fill cooked squash with quinoa and turkey and serve.

Savory Quinoa & Chicken Pilaf

Ingredients:
1 cup quinoa, rinsed
2 cups water
1 tbsp. olive oil
1 onion, peeled and diced
2 celery stalks, diced
2 chicken fillets
3-4 shitake mushrooms, sliced thin
1 tbsp. fresh sage, minced (or 1 tsp. dried sage)
2-3 links turkey sausage, diced
Sea Salt
1/4 cup dried cranberries

Bring quinoa and water to a boil.  Add a pinch of sea salt, cover and reduce flame to simmer for 12 minutes.  Grill two chicken fillets and cut into strips.   In a frying pan, sauté onion in olive oil for 2 minutes on a medium high heat.  Add celery, shitake mushrooms and sage.  Cook for 3-5 minutes.  Add diced turkey sausage and cook for 2-3 minutes.  Add sea salt to taste.  In a large bowl combine cooked quinoa, sautéed vegetables and dried cranberries.  Place grilled chicken strips on top.   Serves four.