Red Quinoa "Stuffing"
Recipe from GimmeSomeOven.com.
This is a great gluten-free and vegan dish perfect for family gatherings. It’s sure to please everyone!
Prep Time
15 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1 squash, butternut (peeled, seeded, and cubed)
1 onion, red (peeled and diced)
3 cloves garlic
1 tablespoon vegetable oil
1 1⁄2 cups 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.