Butternut Squash and Kale Quinoa Stuffing
- 1 1/2 cups quinoa
- 1 bay leaf
- 1 medium butternut squash, peeled and cut into 1/2 inch cubes
- 1 tablespoon coconut oil, melted
- 1 tablespoon organic cane sugar
- 1 tablespoon olive oil
- 2 ribs celery, diced
- 2 medium leeks, washed and chopped
- 1 teaspoon fresh garlic, minced
- 3 ounces curly kale, chopped
- 1 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 - 2 teaspoons fresh sage or thyme, finely chopped
- salt and pepper, to taste
- 1/3 cup chopped walnuts, optional
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Butternut squash, medium (1)
- Celery, ribs (2)
- Cranberries, dried (1 cup)
- Curly kale (3 ounces)
- Garlic, fresh (1 teaspoon)
- Leeks, medium (2)
- Parsley, fresh (1/4 cup)
- Sage or thyme, fresh (1 teaspoons)
- Walnuts (1/3 cup)
- Cooking & Baking
- Cane sugar, organic (1 tablespoon)
- Coconut oil (1 tablespoon)
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa (1 1/2 cups)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published November 14, 2012 (3 months ago).
205 people saved this recipe.
