Quinoa Stuffing
Ingredients
Vegetables
-
1
whole
butternut squash, peeled, seeded, and cubed
-
1
whole
red onion, peeled and diced
-
3–5
cloves
garlic
Cooking Essentials
-
1
Tbsp.
vegetable or canola oil
-
to taste
salt and pepper
Grains
Liquids
-
3
cups
chicken broth, vegetable broth, or water
Flavorings
-
1
whole
zest of one orange
Greens and Fruits
-
2
cups
roughly-chopped fresh spinach
-
⅔
cup
dried cranberries
Nuts
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- In a large bowl, toss the butternut squash, onion, and garlic with oil, then spread them on the baking sheet and season with salt and pepper.
- Roast the vegetables for about 30 minutes until soft and slightly browned, then remove and discard the garlic peels.
- Cook the quinoa with broth (or water) and orange zest according to package instructions, then set aside.
- In a large bowl, combine the roasted vegetables, cooked quinoa, spinach, cranberries, and pistachios, and gently toss to mix. Adjust seasoning with salt and pepper if necessary.
- Serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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