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 classic is loaded with protein, thanks to the quinoa and the addition of No Yolking™ – 100 % Egg White Protein Powder.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Makes: 6 cups (1.5 L)
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
INSTRUCTIONS
- Preheat oven to 400°F (200°C). Bring 2 cups (500 mL) broth to a boil in medium saucepan. Stir in quinoa. Reduce heat to low. Cover and cook for 12 to 15 minutes or until quinoa is tender and absorbs most of the liquid.
- Meanwhile, whisk together remaining broth and protein powder until blended and smooth.
- In large bowl, stir together quinoa, protein powder mixture, roasted carrots, roasted squash, pecans, cranberries (if using), green onions, sage, 2 tbsp (30 mL) olive oil, mustard, salt and pepper until combined.
- Transfer to 7 x 11 (2 L) baking dish. Drizzle with remaining oil. Bake for 20 to 25 minutes or until set and heated through. Let stand for 5 minutes before serving.
Tip: Serve stuffing with our No Yolking™ Turkey Bites for a simple yet festive holiday meal, anytime of year.
