Quinoa Stuffing / by Adriana Marino

 

SERVES 6

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 1/2 cups red quinoa
  • 3 cups vegetable stock
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 1/4 cup golden raisins, chopped
  • 1/4 cup dried cranberries, chopped
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh parsley, chopped

PREPARATION

In a medium pot over medium-high heat, heat oil. Add quinoa and toast until fragrant, 3 to 5 minutes. Increase heat to high and stir in stock, onion, celery, raisins, cranberries, herbs, salt and pepper. Cover and cook until quinoa is al dente, 12 to 15 minutes. Toss in a large bowl to serve. Garnish with parsley.

Source: http://www.self.com/food/recipes/2014/11/h...