QUINOA STUFFING 2 cups quinoa 4 cups vegetable broth 6 cups finely diced sweet potato or butternut squash 1 large shallot, diced 3 garlic cloves, minced 2 tablespoons olive oil 1 tablespoon dried thyme 1 tablespoon dried rosemary 2 teaspoons dried sage 1 teaspoon dried cinnamon 1 teaspoon chili flakes (optional) 1 teaspoon salt and pepper 1/2 cup chopped pecans 2 tablespoons apple cider vinegar 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped • Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10-15 minutes, until all the broth has been absorbed. Removed from heat, fluff with a fork, adn allow to cool. Preheat the oven to 200 degrees (Celsius). • Toss your diced sweet potatoes, shallot and garlic in a large bowl. Add spices, and salt and pepper, then drizzle with oil. Toss to combine. Transfer to a baking sheet and roast for 15-20 minuutes, flipping halfway through. • Assemble stuffing by combining cooked quinoa, potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, rosemary and thyme. Toss to combine, and taste and adjust seasonings as needed.
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EC Magazines | Fall Edition 2021
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