Easy Vegan Quinoa Stuffing

Place squash, Brussels sprouts and shallots on a parchment lined cookie sheet. Sprinkle with the salt, pepper and oil or broth, and mix around well.

Place 5 sprigs of rosemary over the top.

Bake for 35 minutes, or until the edges of the squash are turning brown.

Meanwhile, place spinach, pistachios and cranberries in a large bowl.

 Rinse quinoa and place in a pot with the broth. 

Place on stove top on high heat and bring to a boil (about 5-7 minutes).

Once boiling, cover, turn down the heat to medium and cook an additional 12-15 minutes until the water is absorbed. Once done remove from heat and pour it over the spinach in the bowl. This will help wilt it a bit.

Once the veggies are done (should be golden brown at the edges), remove them from the oven and throw away the rosemary. 

Then place everything in the large bowl. Let it sit for a bit while you clean up so the spinach gets nice a wilted.

Mix everything well. Serve warm or can even chill it in the refrigerator to serve cold.