Quinoa and Winter Vegetables Stuffing
Chef Maria Cummins
medium peeled, seeded, and cubed
chopped, cubed about 6
peeled and diced
with peel still on
for roasting vegetables
fresh and roughly-chopped
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.
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