My *Famous* Grain-Free Stuffing with Crispy Quinoa

Ingredients:

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 and chopped

3-4 tbsp Olive Oil

4 tbsp Shawarma Seasoning

2 tsp Sea Salt

For the Quinoa Almond Crumb:

3 cups Red Quinoa (cooked to package instructions)

1 1/2 cups Almond Flour

6 tsp Fennel Seeds

6 tsp Coriander Seeds

6 tsp Amaranth Seeds

6 tsp Sesame Seeds

9 tbsp Olive Oil

3 tsp Sea Salt

For the Turmeric Yogurt Sauce:

1 1/2 cups Unsweetened Original Coconut Yogurt, I use the Plain from Cocojune Brand

1 1/2 tsp Powdered Turmeric

3 tsp Dijon Mustard

3 tsp Olive Oil

3 tsp Honey or Agave

Salt & Black Pepper, to taste

Garnish:

Cilantro

Raw White Popped Quinoa

Instructions:

1. Make the red quinoa according to package instructions.

2. Place in the fridge or freezer to cool for 15-30 minutes. Be careful to not freeze it, it should just not be warm.

3. Preheat the oven to 400 degrees F. Place the vegetables on 2 lined sheet pans. Toss in the olive oil, shawarma seasoning & sea salt.

4. Roast for 45 minutes, stirring halfway through.

5. 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.

6. 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. Top with cilantro & puffed quinoa. Enjoy!