Vegetable Quinoa stuffing
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Vegetable Quinoa stuffing calories by ingredient
Introduction
I combined two different recipes to come up with this yummy bread-free stuffing recipe. It tastes just like bread stuffing but it's full of good veggies instead. I combined two different recipes to come up with this yummy bread-free stuffing recipe. It tastes just like bread stuffing but it's full of good veggies instead.Number of Servings: 20
Ingredients
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1/2 of a red onion diced
2 cloves of garlic minced
Olive oil cooking spray 2 sprays, enough to cover the bottom of a frying pan
1 eggplant peeled and cubed
1 butternut squash peeled and cubed
1 large apple, peeled and cubed, I used Fuji, but it's up to you, which you prefer
2 cups of quinoa cooked in 4 cups of water
1/2 cup of sugar free Craisins
1 tsp. of ground sage
1 tsp. Adobo seasoning
1/2 cup of eggbeaters or 1 egg white
water as needed to keep vegetables from sticking to the pan
1/4 C Parmesan cheese divided
1/4 C Almond flour divided
1 large zucchini
Directions
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.
Member Ratings For This Recipe
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ANGEL4FITNESS
