Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall. Amber St. Peter of Long Beach, Calif., submitted this recipe of which she says, "It's hearty without the bread or gluten, and flavorful without a bunch of processed ingredients. It was a crowd pleaser the first year, and will be a permanent fixture at our table for years to come."
Provided by Tara Parker-Pope
Time 45m
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Rinse quinoa, pour in a saucepan with 2 cups of water and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10 to 15 minutes. Set aside in a large mixing bowl.
- Heat about a tablespoon of oil in a pan. Add the garlic, onions, butternut squash and celeriac to the oil. Cook on medium, stirring frequently, until veggies are fork tender, about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.
- Add the veggies to the quinoa in a large mixing bowl and stir to combine. Mix in chopped parsley, hazelnuts and olive oil and toss until everything is evenly distributed.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 238 milligrams, Sugar 1 gram
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