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Quinoa and Winter Vegetables Stuffing
Quinoa and Winter Vegetables Stuffing
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Rating: 5
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Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. 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.
  3. Spread then out in an even layer on the prepared baking sheet.
  4. Season generously with salt and pepper.
  5. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown.
  6. Remove and set aside. Discard the garlic peels.
  7. Meanwhile, stir together quinoa water, and cook according to package instructions. When cooked, set aside.
  8. Add the cooked veggies, quinoa, spinach, cranberries and walnuts to a large mixing bowl, and gently toss to combine.
  9. Season with additional salt and pepper if need be. Serve warm.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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