Quinoa, sweet potato and fennel STUFFING
Try a new kind of stuffing this holiday season.
1 cup uncooked quinoa, rinsed well
1 1/2 cups vegetable stock
1 Tbsp coconut oil
1 Tbsp butter
1 Tbsp olive oil
1 small onion, diced
3/4 cup fennel, diced
1 small to medium sweet potato
200g sliced fresh mushrooms
½ tsp each of paprika, cumin, caraway and ground coriander
3 Tbsp HDC Chipotle Hot Sauce
salt and fresh cracked pepper to taste
Preheat oven to 200c.
Cut sweet potato and fennel into chunks. Melt coconut oil and in a bowl coat sweet potato and fennel. Place on baking tray and cook for 25 minutes or until cooked, turning when needed.
In a small pot add quinoa, paprika, cumin, caraway, ground coriander and stock. Bring to boil with lid on then reduce to simmer, removing the lid. Continue to cook until water is mostly absorbed, stirring with fork occasionally. Remove from heat.
In a large pot on medium heat, add butter. Once butter is melted add onion and garlic. Allow to cook for 3 minutes before adding mushrooms, cook for a further 3 minutes. Add 50ml water and place lid on pot cook for a further 2 minutes to sweat the mushrooms. Remove from heat.
Add fennel, sweet potato, HDC Chipotle and quinoa to mushroom and onion. Stir gently.
Eat as a salad or as a stuffing by spooning into chicken/turkey/capsicum/eggplant or whatever your heart desires.