Vegetable Stuffing With Quinoa Food

QUINOA STUFFING

Steps:

• Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
• Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

VEGETABLE STUFFING WITH QUINOA

Steps:

• MAKE QUINOA: Place rinsed quinoa, salt and water in a medium saucepan. Cover and bring to a boil. Reduce to low and simmer for 15 minutes until water is absorbed. Let stand 5 minutes. Fluff with a fork. Set aside.
• SAUTE VEGETABLES: While quinoa is cooking, in a large skillet, heat oil to medium high. Saute onion, sweet potatoes, celery, peppers for about 10-12 minutes until vegetables are soft. Add spinach, garlic and seasonings. Cook, stirring for another 2 minutes until spinach has wilted.
• FINISH VEGETABLE STUFFING: Add quinoa and toss to combine well. Taste and adjust seasonings. Add a bit more oil if needed. Sprinkle nuts if using and serve immediately.

VEGETARIAN QUINOA STUFFING

Steps:

• Gather the ingredients and preheat oven to 375 F.
• In a medium saucepan, simmer quinoa in 2 1/4 cups of the vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves.
• In a large skillet, sauté onions, celery, seitan, and garlic in butter or vegan margarine until almost soft.
• Add mushrooms and heat a few more minutes, until onions are clear and mushrooms are soft.
• Add thyme, sage, salt, and pepper, stirring quickly just to lightly coat and toast the spices.
• Reduce heat to low and add cubed bread and nuts, stirring to combine well.
• Add more vegetable broth until bread is well moistened.
• Add quinoa and gently toss to combine well.
• Transfer to a casserole or baking dish, and bake for 30 to 35 minutes.
• Serve and enjoy.

QUINOA AND VEGETABLE STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F.
• Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
• Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
• Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
• Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.