RCI-SN.004.0124.001

Quinoa and Wild Rice-stuffed Squash

Name: Quinoa and Wild Rice-stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 6 small acorn squash (halved and seeds removed); 6 cups water; 1 cup uncooked wild rice (genuine Ojibwa if possible) (rinsed); 1 cup uncooked quinoa (rinsed); 2 tsp vegetable oil; 4 unit green onions (white and pale green parts) (chopped); ½ cup chopped celery; 1 tsp dried sage; ½ cup dried cranberries; ⅓ cup dried apricots (chopped); ⅓ cup chopped pecans or walnuts; ½ to ¾ cup fresh orange juice; 1 unit salt to taste

Quinoa and Wild Rice-stuffed Squash from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

acorn squash
halved and seeds removed
6 small
water
6 cups
uncooked wild rice (genuine Ojibwa if possible)
rinsed
1 cup
uncooked quinoa
rinsed
1 cup
vegetable oil
2 tsp
green onions (white and pale green parts)
chopped
4 unit
chopped celery
½ cup
dried sage
1 tsp
dried cranberries
½ cup
dried apricots
chopped
⅓ cup
chopped pecans or walnuts
⅓ cup
fresh orange juice
½ to ¾ cup
salt to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Quinoa and Wild Rice-stuffed Squash

Ingredients

Method

What Makes This Variant Distinct