Butternut Squash, Kale & Quinoa Stuffing

By AnnieMro

Ingredients

• 1 1/2 cups quinoa, mix red and white quinoa
• 1 bay leaf
• 1 medium butternut squash, peeled and cut into 1/2 inch cubes
• 2 tablespoon olive oil
• 2 ribs celery, diced
• 2 medium leeks, washed and chopped
• 1 teaspoon fresh garlic, minced
• 3 ounces curly kale, chopped
• 1 cup dried cranberries
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh herbs, parsley, chives and thyme, finely chopped
• Salt and pepper, to taste

Preparation

Step 1

Directions:
Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions. Preheat oven to 400ºF and adjust rack to middle position.
Toss squash with one tablespoon of olive oil and season with salt and pepper. Spread the pieces evenly in a baking dish and cover with foil. Roast for 15 minutes; remove foil and then roast for an additional 20 minutes, until edges are golden brown. Remove from oven and set aside.
Meanwhile, in a medium to large sauté pan, add remaining olive oil over medium heat. Add the celery and sauté for two to three minutes, until slightly tender. Add the leeks and sauté an additional two to three minutes, until the leeks and celery are tender and fragrant. Add the garlic and cook 1 minute more.
Reduce the heat to low. Add the chopped kale and sauté over low heat just until the kale has wilted.
In a large bowl, combine the cooked quinoa, butternut squash, vegetables from the sauté pan, cranberries and herbs. Stir until combined; season to taste with salt and pepper.