Red Quinoa "Stuffing"
Summary
| Yield | |
|---|---|
| Source | Recipe from GimmeSomeOven.com. |
| Prep time | 15 minutes |
| Cooking time | 30 minutes |
| Total time | 45 minutes |
Description
This is a great gluten-free and vegan dish perfect for family gatherings. It’s sure to please everyone!
Ingredients
1
squash, butternut (peeled, seeded, and cubed) 1
onion, red (peeled and diced) 3 cloves
garlic 1 tablespoon
vegetable oil 1 1/2 cup
quinoa, red (uncooked and rinsed) 3 cups
stock, vegetable (or chicken broth) 1
orange (zest) 2 cups
spinach (fresh, roughly chopped) 2/3 cup
cranberries, dried 1/2 cup
pistachios (shelled)Instructions
Preheat oven to 425 degrees F. In a large mixing bowl, toss squash, onion, garlic cloves (with peel still on) until they are evenly coated with oil. Spread them on in an even layer on a baking sheet lined with aluminum foil. Season with salt and pepper. Roast for 30 minutes (the squash should be soft and the edges beginning to brown slightly.) Remove from oven and discard garlic peels.
In a separate pot, combine quinoa, broth, and orange zest and boil for 10-15 minutes. Let cool slightly and add cooked vegetables, spinach, cranberries, and pistachios. Toss to combine and season as desired. Serve warm.
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