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The Real Food Academy
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(786) 395-0355
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(786) 953-8585
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Quinoa and Winter Vegetables Stuffing

Course Side dishes
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Chef Maria Cummins

Ingredients

  • 1 Butternut squash medium peeled, seeded, and cubed
  • 1 zucchini cubed
  • 1 yellow squash cubed
  • 2 cups Brussel sprouts chopped, cubed about 6
  • 1 red onion peeled and diced
  • 3-5 cloves garlic with peel still on
  • 2 tablespoon olive oil for roasting vegetables
  • salt
  • pepper
  • 2 cups quinoa rinsed
  • 3 cups Water
  • 2 cups Spinach fresh and roughly-chopped
  • 2/3 cup cranberries dried
  • 1/2 cup walnuts

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
  • In a large mixing bowl, toss butternut squash, zucchini, yellow squash, Brussels sprouts and onion, and garlic cloves (with peel still on) until they are evenly coated with olive oil.
  • Spread then out in an even layer on the prepared baking sheet.
  • Season generously with salt and pepper.
  • Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown.
  • Remove and set aside. Discard the garlic peels.
  • Meanwhile, stir together quinoa water, and cook according to package instructions. When cooked, set aside.
  • Add the cooked veggies, quinoa, spinach, cranberries and walnuts to a large mixing bowl, and gently toss to combine.
  • Season with additional salt and pepper if need be. Serve warm.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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