"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.” Featured in: Vegetarian Thanksgiving: A Quinoa Stuffing."
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.
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|Serving Size: 1 recipe (748g)|
|Recipe Makes: 1|
|Calories from Fat: 290 (28%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 0mg||0 %|
|Sodium 40.6mg||1 %|
|Potassium 1528.5mg||40 %|
|Total Carbohydrate 152.4g||45 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 133.3g|
|Protein 35.7g||51 %|
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Calories per serving: 1029
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