Posted By
Robin Barrie
Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
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Butternut Squash + Pomegranate Quinoa Stuffing
- Yield: 8 Serves 1x
Ingredients
Scale
- 1 Cup Vegetable Stock
- 1 Cup Quinoa
- 2 Ounces Olive Oil
- 1 Pc Onion Chopped
- 6 Stalks Diced Celery
- 1 Tbsp Fresh Sage
- 1/2 Tsp Kosher Salt
- 1/2 Tsp Fresh Ground Black Pepper
- 2 Tbsp Chopped Fresh Flat-leaf Parsley
- 1/2 Cup Chopped Hazelnuts
- 1/2 Cup Pomegranate Seeds
- 1/2 Cup Roasted Butternut Squash Cubes
- 1/2 Cup Cubed whole wheat sourdough bread toasted in oven with olive oil, salt and pepper
Instructions
- Roast cubed butternut squash tossed in 1 tbsp olive oil in a 400 degree preheated oven for 25-30 minutes until browned. Set aside.
- Preheat the oven to 350°F.
- Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
- Meanwhile, pour olive oil into large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
- Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan. Add bread and roasted butternut squash. Bake for 30 minutes.
- Toss with hazelnuts and pomegranate seeds before serving.
- Garnish with parsley and ENJOY!