YIELD: Serves 8

INGREDIENTS

  • 1 cup vegetable stock
  • 1 cup quinoa
  • 2 ounces olive oil
  • 1 onion, chopped
  • 6 stalks celery, diced
  • 1 tablespoon fresh sage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ cup chopped hazelnuts
  • ½ cup pomegranate seeds
  • ½ cup roasted butternut squash cubes
  • ½ cup cubed whole wheat sourdough bread toasted in oven with olive oil, salt and pepper

PREPARATION

  1. Roast cubed butternut squash tossed in 1 tbsp olive oil in a 400 degree preheated oven for 25-30 minutes until browned. Set aside. 
  2. Preheat the oven to 350°F.
  3. Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
  4. Meanwhile, pour olive oil into large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
  5. Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan. Add bread and roasted butternut squash.  Bake for 30 minutes.
  6. Toss with hazelnuts and pomegranate seeds before serving.
  7. Garnish with parsley and ENJOY!

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