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Quinoa Cranberry Stuffing


Quinoa Cranberry Stuffing

This delicious stuffing is perfect for those who enjoy a hint of sweetness in their stuffing. This is also a vegan and gluten free recipe, perfect for thanksgiving or served simply as a salad.

Ingredients 3/4 cup carrot, peeled and chopped 1/2 red onion, chopped 2 celery stalks 1/2 cup parsley, chopped fresh 1/2 almonds, chopped (or any nut of you preference) 1 tsp sage, ground 1 tsp garlic powder 1/4 tsp black ground pepper 1/4 tsp salt 1 cup quinoa 2 cup vegetable broth 1 small acorn squash (you'll need 2 cups of it cooked) 2 tbsp oil, for sauteing

Instructions Pre heat oven to 350F.

Start of by preparing the quinoa with the vegetable stock according to the packaging. Using the vegetable stock as your liquid. Once cooked set aside.

Cut the acorn squash in half and seed. Place squash in a baking tray skin side up. Bake for 30-35 minutes or until very tender. Once cooked, scoop out the inside of the squash carefully if you want to use the squash skin as a serving bowl. If the squash is still hard to scoop out place back into the oven for a few minutes. Set aside.

In a pan, add in oil along with celery, onion, and carrots. Saute veggies until the carrots have become tender but still have a bit of a bite left.

In a large mixing bowl, mix in all the ingredients well.

Scoop into the acorn squash skins if you like and serve for a delicious bite!

#QuinoaCranberryStuffing #veganstuffing #veganthanksgivingfood

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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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Rose Alvarez 

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