Easy Vegan Quinoa Stuffing
Ingredients
-
2
cups
diced butternut squash
-
2
cups
Brussels sprouts
-
¾
cups
finely chopped shallots
-
1
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
drizzle
N/A
veggie broth or oil
-
5
sprigs
rosemary
-
2
cups
uncooked quinoa
-
2½
cups
veggie broth
-
1
cup
roasted pistachios
-
3
cups
baby spinach
-
1
cup
dried cranberries
Instructions
- Preheat the oven to 450°F (230°C).
- Place the squash, Brussels sprouts, and shallots on a parchment-lined cookie sheet and season with salt, pepper, and oil or broth.
- Add rosemary sprigs on top and bake for 35 minutes until the squash edges are brown.
- In a large bowl, combine spinach, pistachios, and cranberries.
- Rinse quinoa and cook it in a pot with broth until boiling, then cover and reduce heat for 12-15 minutes until water is absorbed.
- Pour cooked quinoa over the spinach to wilt it slightly.
- Once the veggies are done, remove rosemary and combine everything in the large bowl.
- Mix well and serve warm or chill for cold serving.
Nutrition Facts (estimated)
Servings
10
Calories
270
Total fat
7g
Total carbohydrates
44g
Total protein
8g
Sodium
259mg
Cholesterol
0mg
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