Countdown to Thanksgiving: Quinoa Stuffing
Thanksgiving is one of my favorite holidays. It’s full of family, friends and fabulous food. Since I have become more savvy with health and nutrition, I am always looking for ways to tweak those wonderful old (and fat laden) recipes.
This mouth watering stuffing is a wonderful addition to any Thanksgiving feast plus it has a wonderful blend of healthy vitamins and nutrients. It is super-high in protein with all of the essential amino acids (a quinoa bragging right). Originating from Ecuador, quinoa used to be called the gold of the Incas because it was associated with improved health and stamina. This simple stuffing is loaded with sweet apples and cranberries and topped with pine nuts. It tastes great warm or cold. So get ready to whip up a batch of deliciousness of this Quinoa Stuffing! It is sure to be a hit at your Thanksgiving feast for years to come.
Total Time: 42 min.
Prep Time: 10 min.
Cooking Time: 27 min.
Yield: 16 servings, ⅔ cup each
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
½ tsp. ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts
1.Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
5. Add cranberries. Cover and let stand for 5 minutes.
6. Add cilantro and pine nuts; fluff with fork and serve.