Quinoa "Stuffing"
Submitted by:Linsey CorbinWe asked our team of dietitians what dish they’ll be making for Thanksgiving dinner. Here is what TCD RD Beth Peterson enjoys. This festive Fall-inspired grain dish is TCD friendly ✅ and full of veggies; a healthier take on the traditional Thanksgiving stuffing! It is also gluten free (just in case!).
Ingredients
1 butternut squash, peeled, seeded, and cubed 1 red onion, peeled and diced 3–5 cloves garlic, with peel still on 1 Tbsp canola oil salt and pepper 1 1/2 cups quinoa, rinsed 3 cups chicken or vegetable broth zest of one orange 2 cups roughly-chopped fresh spinach 2/3 cup dried cranberries 1/2 cup shelled pistachios
Instructions
1. Preheat oven to 425 line a baking sheet with parchment. 2. In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil. Spread 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. 3. Meanwhile, stir together quinoa, broth, and orange zest, and cook according to package instructions. When cooked, set aside. 4. Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine. 5. Season with additional salt and pepper if need be. Serve warm.
Macronutrients
| Serving size | 4 |
