Christmas Quinoa Veggie Stuffing:

This Quinoa Veggie Stuffing is one of this recipes with multiple purpose! It works perfectly well with our Christmas Lentil Nut Roast and goes well as a side to many other mains. It is crunchy, savory, bittersweet!

It completes really well the richness of our Roast but it’s also so good by it self. I just Love to enjoy the leftovers as a warm salad! sooo yummy!!

WHAT YOU WILL NEED:

For 4-6people

• 1 cup red quinoa
• 400g diced pumpkin(potimarron, butternut or Hokkaido)
• 400g halved brussel sprouts;
• Juice from 1 orange or clementine
• 1 teaspoon dark miso paste
• 1 teaspoon maple syrup
• 5 chopped dried apricots
• 2- 3 shallots, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, mashed
• 200g chopped mushrooms
• 100g chopped smoked tofu;
• 150g chopped chestnuts
• Chopped parsley

HOW TO:

Soak the quinoa overnight;

Mix the pumpkin with the orange juice and the Brussel sprouts with a the miso and maple syrup;

Put everything in a baking tray with a drizzle of olive oil and a pinch of salt and roast for about 30 minutes at 180°C

Heat a large frying pan with the olive oil and fry the onion, and garlic with salt until soft and juicy;

Add the chopped mushroom, chestnuts and smoked tofu. Let it simmer for 5 minutes;

Add the roasted vegetables, herbs and abricot. Let it simmer for about 5 minutes;

Rinse the soaked quinoa and add to the pan;

Serve with the Christmas Roast or enjoy by it self as a Warm Salad