INGREDIENTS
1
large sweet potato (peeled, cubed, cooked and mashed)
1 cup
yellow squash (grated)
1 cup
cooked quinoa
1 tbsp
whole grain mustard
3 cloves
garlic (minced)
1/4 cup
diced sunflower seeds
salt/pepper
few tablespoons quinoa flour (as needed)
1 tbsp
olive oil