Quinoa Stuffing
Quinoa is actually a seed, not a grain, and it is considered a complete protein source.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 cup Quinoa
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 medium Onion
- 2 medium Celery stalks
- 2 medium Carrots
- 2 minced Garlic cloves
- 1/2 cup Dried cranberries
- 1/2 cup Pecans
- 2 tablespoon Fresh parsley
- 1 teaspoon Fresh thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil. Add quinoa, cover, and simmer for 15 minutes. In a large skillet, heat olive oil over medium heat. Add onion, celery, and carrots. Cook until vegetables are tender. Add garlic, dried cranberries, pecans, parsley, thyme, salt, and black pepper to the skillet. Cook for 2 minutes. Add cooked quinoa to the skillet and mix well. Cook for an additional 5 minutes. Remove from heat and let it rest for 5 minutes. Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 2g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.