Gluten–Free Quinoa Stuffing

I love this recipe because it’s not what everyone will be expecting this Thanksgiving. It’s unique and versatile, but more importantly . Feel free to add in ground sausage, or different ingredient combos like cranberries and pecans. You can even substitute the cooked quinoa with a wild rice. Sage, Marjoram, and nutmeg are other great flavors to add in.

Ingredients

• 2 cups gluten free, low-sodium chicken broth

• 1/2 teaspoon sea salt, divided

• 1 cup uncooked quinoa

• 1 tablespoon butter

• Cooking spray

• 2 cups thinly sliced leek (about 3/4 pound)

• 1/2 cup chopped celery

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon dried rubbed sage

• 4 garlic cloves, minced

• 3/4 cup dried cherries or cranberries, coarsely chopped

• 1/4 cup chopped walnuts or pecans, toasted

Preparation

1. Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.

2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.

You can serve in Roasted Maple glazed Acorn Squash

 

Other Quinoa Stuffing Recipes I Suggest!

http://glutenfreegoddess.blogspot.com/2008/11/maple-roasted-acorn-squash-and.html

http://www.sheknows.com/food-and-recipes/articles/1022965/gluten-free-quinoa-stuffing-recipe

http://udisglutenfree.com/recipes/udi-s-gluten-free-stuffing-recipe/