My Grain-Free Stuffing with Crispy Quinoa & Almond Crumb is the holiday recipe you need.

Описание: My Grain-Free Stuffing with Crispy Quinoa & Almond Crumb is the last-minute Thanksgiving (or meal prep) recipe you need. Like, it’s a holiday menu-add emergency.
Recipe:
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 oil1 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
Sea 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 400F. 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!