Cauliflower-Quinoa Stuffing

4 TBSP. organic avocado or olive oil

1 yellow organic onion

4 organic celery stalks, diced

2 large organic carrots, diced

1 medium head of organic cauliflower, chopped

1 c. red quinoa

Sea salt

1 ½ c. organic vegetable or beef stock. For our bone broth recipe, click here.

2 cloves of garlic, minced

2 TBSP. fresh rosemary, chopped

2 TBSP. fresh sage, chopped

2 TBSP. fresh parsley, chopped

½ c. toasted almonds

Directions

Combine the quinoa and 1 c. of vegetable stock in a medium saucepan and bring to a boil over high heat. Cover, reduce heat and simmer for about 15 minutes, or until all water is absorbed.

Heat oil in a large skillet over medium-high heat. Stir in onion, celery and carrots, cooking until onions are translucent- about 10 minutes. Add in cauliflower and garlic and cook 8-9 minutes longer.

Add in herbs and toasted almonds and quinoa to the skillet. Pour in an additional ½ c. vegetable stock and cover with a lid, simmering until all liquid is absorbed.

Additional step for a crunchy take on this recipe.

Transfer to a oven-safe aluminum-free pan. Pre-heat oven and bake at 375 for 20 minutes.