Vegetable Quinoa stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 of a red onion diced2 cloves of garlic mincedOlive oil cooking spray 2 sprays, enough to cover the bottom of a frying pan1 eggplant peeled and cubed1 butternut squash peeled and cubed 1 large apple, peeled and cubed, I used Fuji, but it's up to you, which you prefer2 cups of quinoa cooked in 4 cups of water1/2 cup of sugar free Craisins1 tsp. of ground sage1 tsp. Adobo seasoning1/2 cup of eggbeaters or 1 egg whitewater as needed to keep vegetables from sticking to the pan1/4 C Parmesan cheese divided1/4 C Almond flour divided1 large zucchini
Prepare all the vegetables so that you are ready to cook. Boil 4 cups of water and add quinoa, simmering for 20 minutes until water is gone. In a separate parboil the butternut squash until a fork pierces it and set aside, drained.
In a large frying pan sprayed with enough Olive oil cooking spray to cover the bottom. Brown onion and garlic. Add in eggplant and stir, add in apple and butternut squash progressively. Add water as needed to prevent sticking. Add ground sage and Adobo, feel free to experiment with seasoning. Add in sugar free dried cranberries, stirring frequently. Once all vegetables are cooked, turn off heat. Pour mixture into a casserole dish. In mixing bowl, mix together almond flour with egg white and 1/2 parmesan cheese. With a pastry brush, brush on eggwhite almond flour paste onto the top of the casserole. Spread the other 1/2 of parmesan cheese on top. Bake uncovered for 30 minutes at 350
Serving Size: Makes approximately 18 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user THEPHOENIXRISES.
In a large frying pan sprayed with enough Olive oil cooking spray to cover the bottom. Brown onion and garlic. Add in eggplant and stir, add in apple and butternut squash progressively. Add water as needed to prevent sticking. Add ground sage and Adobo, feel free to experiment with seasoning. Add in sugar free dried cranberries, stirring frequently. Once all vegetables are cooked, turn off heat. Pour mixture into a casserole dish. In mixing bowl, mix together almond flour with egg white and 1/2 parmesan cheese. With a pastry brush, brush on eggwhite almond flour paste onto the top of the casserole. Spread the other 1/2 of parmesan cheese on top. Bake uncovered for 30 minutes at 350
Serving Size: Makes approximately 18 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user THEPHOENIXRISES.
Nutritional Info Amount Per Serving
- Calories: 180.4
- Total Fat: 2.3 g
- Cholesterol: 0.8 mg
- Sodium: 152.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.9 g
- Protein: 4.8 g
Member Reviews