Roasted Vegetable and Quinoa Stuffing

Name: Roasted Vegetable and Quinoa Stuffing
Ingredients: 2 1/2 cups (625 mL) reduced-sodium vegetable broth, divided; 1 cup (250 mL) quinoa, rinsed; 1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder; 2 cups (500 mL) chopped assorted leftover roasted vegetables, such as carrots, squash, parsnips, sweet potatoes, celery, Brussels sprouts or broccoli.; 1/2 cup (125 mL) chopped pecans; 1/2 cup (125 mL) dried cranberries (optional); 4 green onions, thinly sliced; 1/4 cup (60 mL) finely chopped fresh sage; 3 tbsp (45 mL) olive oil, divided; 1 tbsp (15 mL) Dijon mustard; 1/2 tsp (1 mL) each salt and pepper

www.muskokamornings.ca

Familiar holiday flavours such as pecans, sage and cranberries are sure to please anyone at the table. Plus, this super healthy twist on the carb-heavy holiday

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.muskokamornings.ca.

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Ingredients

2 1/2 cups (625 mL) reduced-sodium vegetable broth, divided
1 cup (250 mL) quinoa, rinsed
1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder
2 cups (500 mL) chopped assorted leftover roasted vegetables, such as carrots, squash, parsnips, sweet potatoes, celery, Brussels sprouts or broccoli.
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) dried cranberries (optional)
4 green onions, thinly sliced
1/4 cup (60 mL) finely chopped fresh sage
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) Dijon mustard
1/2 tsp (1 mL) each salt and pepper