1 white onion
2lbs sweet potatoes peel and chop into 1 inch cubes
1 quarts butternut squash
2 quarts cooked quinoa
1/2 quart water
1/4 bunch parsley
3 bunches kale chiffonade
1/4 cup olive oil
1 cup red mills gluten free flour
Heat pot on medium high heat, add olive oil.Put in sweet potatoes, white onions, butternut squash, kale, scallions. Add 1 quart of water and cook until sweet potatoes are soft. Season with salt to taste.
Put in the mixer and add remaining ingredients except flour. Mix on low till incorporated and add flour. Fry at 350 degrees.