Squash, Leek, & Quinoa Stuffing

Name: Squash, Leek, & Quinoa Stuffing
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters chicken stock; 1 teaspoons dried thyme; 2 Tbsps dry white wine; 1 egg, lightly beaten; 2 Tbsps chopped fresh parsley; 3 cloves garlic, minced; 1 leek, white and light green parts only, halved and thinly sliced; 1 Tbsp olive oil; 237 milliliters quinoa; 170 grams sausage (optional; I used an apple and chicken sausage), removed from the casing; 1 sweet onion, chopped; 2 Tbsps water or stock; 473 milliliters winter squash (I used kabocha, Phoebe used pumpkin)

Need a gluten free and dairy free side dish? Squash, Leek, & Quinoa Stuffing could be a spectacular recipe to try. This recipe covers 54% of your daily requirements of vitamins and minerals. One portion of this dish contains around 38g of protein, 40g of fat, and a total of 959 calories. This recipe serves 2. Thanksgiving will be even more special with this recipe. A mixture of chicken stock, olive oil, quinoa, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.