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Grain-Free Stuffing with Crispy Quinoa

This veggie-loaded stuffing is savory, hearty & perfectly-crispy from the quinoa almond crumb.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 people

Ingredients
  

For the Roasted Vegetables:

  • 2 Large Carrots diced
  • 1 Cauliflower diced
  • 1 Sweet Potato diced
  • 1 Onion diced
  • 1 Bunch Celery diced
  • 10 Brussels Sprouts lightly chopped
  • 1 Bunch Flat-Leaf Parsley minced
  • 1/2 cup Almonds toasted & chopped
  • 3-4 tbsp Olive Oil
  • 4 tbsp Shawarma Seasoning
  • 2 tsp Sea Salt

For the Quinoa Almond Crumb:

  • 1 cup Red Quinoa cooked to package instructions
  • 1/2 cup Almond Flour
  • 2 tsp Fennel Seeds
  • 2 tsp Coriander Seeds
  • 2 tsp Amaranth Seeds
  • 2 tsp Sesame Seeds
  • 2-3 tbsp Olive Oil
  • 1 tsp Sea Salt

For the Turmeric Yogurt Sauce:

  • 1/2 cup Unsweetened Coconut Yogurt
  • 1/2 tsp Powdered Turmeric or 1 tbsp Turmeric Hot Sauce
  • 1 tsp Dijon
  • 1 tsp Olive Oil
  • 1 tsp Honey or Agave
  • Salt & Black Pepper to taste

Instructions
 

  • Make the red quinoa according to package instructions.
  • Place in the fridge or freezer to cool for 15-30 minutes. Be careful to not freeze it, it should just not be warm.
  • Preheat the oven to 400 degrees F. Place the vegetables on 2 lined sheet pans. Toss in the olive oil, shawarma seasoning & sea salt.
  • Roast for 45 minutes, stirring halfway through.
  • For the quinoa almond crumb, preheat a large skillet and add the olive oil. Once the oil is sizzling, add the remaining ingredients. Press the mixture into the pan, adding more olive oil if needed to not burn or stick. Stir the mixture every 3-4 minutes, until crispy, but not burned.
  • In a large bowl, toss the roasted veggies and parsley. Top with the quinoa almond crumb, toasted almonds and a drizzle of the turmeric yogurt. Enjoy!

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