Quinoa and Roasted Vegetable Stuffing with Dried Cherries and Herbs

Quinoa and Roasted Vegetable Stuffing with Dried Cherries and Herbs ingredients

• 2 cups butternut squash
• 2 parsnips
• 1 red onion
• 2 celery stalks
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tbsp unsalted butter
• 3 garlic cloves
• 0.5 cup dried cherries
• 1 tbsp fresh sage
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Quinoa and Roasted Vegetable Stuffing with Dried Cherries and Herbs

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Prepare and roast the vegetables: In a large bowl, toss the 2 cups diced butternut squash, 2 diced parsnips, 1 diced red onion, and 2 diced celery stalks with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
3. Roast the vegetables for 25-30 minutes, tossing halfway through, until tender and lightly caramelized. Remove from the oven and set aside.
4. Cook the quinoa: While the vegetables roast, combine 1 cup rinsed quinoa and 2 cups vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
5. Fluff the quinoa with a fork and set aside.
6. Combine stuffing ingredients: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, 3 minced garlic cloves, 1/2 cup dried cherries, 1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh thyme. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Transfer to baking dish: Lightly grease a 9x13 inch baking dish. Spoon the quinoa mixture into the prepared dish and spread evenly.
8. Bake the stuffing: Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly golden brown and the stuffing is heated through.
9. Serve hot: Let the stuffing rest for 5 minutes before serving directly from the baking dish. Garnish with additional fresh herbs if desired.

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