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Butternut Squash and Kale Quinoa Stuffing

yield: 6 total time: 80 minutes
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Ingredients

  • 1 1/2 cups quinoa I like a mixture of red and white quinoa for color
  • 1 bay leaf
  • 1 butternut squash medium, peeled and cut into 1/2 inch cubes
  • 1 tablespoon coconut oil melted
  • 1 tablespoon organic cane sugar
  • 1 tablespoon olive oil
  • 2 celery ribs, diced
  • 2 leeks medium, washed and chopped
  • 1 teaspoon garlic fresh, minced
  • 3 ounces curly kale chopped
  • 1 cup dried cranberries
  • 1/4 cup fresh parsley chopped
  • 2 teaspoons fresh sage or thyme, finely chopped
  • salt
  • pepper
  • 1/3 cup chopped walnuts optional

Nutrition

  • Calories : 340 calories
  • Carbohydrate : 52 grams
  • Fat : 12 grams
  • Fiber : 7 grams
  • Protein : 9 grams
  • SaturatedFat : 3 grams
  • Sodium : 170 milligrams
  • Sugar : 10 grams
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