Quinoa Stuffing
Ingredients
- 1 tbsp allowable oil
- 1 small onion chopped
- 1 large carrot grated (about 1 cup)
- 2 stalks celery, finely chopped
- 1 cup quinoa
- 2 cups organic vegetable stock (or water)
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp dried sage
- 1 cup dried cranberries
- ½ cup finely chopped dried apples (or fresh if you prefer)
- ½ cup raisins
- ½ cup walnuts (or other allowable nuts)
- ½ cup finely chopped fresh parsley (or 1 tsp dried)
- salt and pepper to taste
Directions
- Rinse the quinoa under water for about 3 minutes to remove all dust. Set aside.
- Fry onion under low heat for about 5 minutes, add carrots and celery and continue cooking until veggies are soft. Add quinoa, stir and cook for about 2 minutes.
- Add vegetable stock and bring to a boil. Let boil for a couple of minutes then lower heat and cover. Leave for about 10 minutes or until the quinoa has absorbed all of the broth.
- Add remaining ingredients except parsley stir and leave on low until everything is heated through. Sprinkle with parsley just before serving.Makes about 4 cups of stuffing.
Original Recipe by Shirley Plant
3 responses to “Quinoa Stuffing”
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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