Black & White Quinoa Dressing

Black & White Quinoa Dressing - 2 Guiding Stars

Active Time

30 min.

Total Time

45 min.

Servings

14 (72 g)

Dress up your dressing during the holidays with this lovely whole-grain dish packed with butternut squash and pecans! The rich array of autumnal flavors will pair perfectly with your favorite celebratory main course, providing a filling option that will tempt your omnivore friends and delight your vegetarian guests.

Ingredients

1 cup quinoa
¾ cup black quinoa
2 Tbsp. olive oil, divided
¾ lb. butternut squash, diced
½ tsp. salt
Pepper to taste
1 onion, finely chopped
1 cup diced celery
1 Tbsp. fresh thyme leaves
2 cloves garlic, minced
½ cup pecans, coarsely chopped
⅓ cup dried cranberries
2 Tbsp. chopped fresh sage

Directions

Cook quinoa according to package directions.
While quinoa cooks, heat 1 tablespoon oil over medium-high heat in a large, heavy-bottomed skillet. Sauté the squash, stirring often, until it is tender and lightly browned (15-20 minutes).
Season with salt and pepper and transfer to a bowl. Turn the heat down to medium and add the remaining oil and the onion. Cook, stirring often, until the onion begins to soften (4-5 minutes).
Add celery and thyme. Cook, stirring often, until celery is just tender (3-4 minutes). Add the garlic and cook until fragrant (30 seconds). Transfer to the bowl with the squash.
Add the quinoa and remaining ingredients and stir together. Reheat in a casserole dish in oven, if needed, to serve warm.

Nutritional analysis per serving: Calories 150; Total Fat 6g (8% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 90mg (4% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 3g (11% DV); Total Sugars 4g; Includes 2g Added Sugars (4% DV); Protein 4g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 6% DV; Manganese 30% DV; Copper 20% DV; Folate 15% DV.