Cranberry Pecan Quinoa "Stuffing"

 

Last year I tried cauliflower and this year I gave quinoa a whirl for a “stuffing” recipe. These simple ingredients combine to create a dish that has all sorts of flavors, textures and nutrients! Wonderful as a side holiday side dish or stir in some protein like lentils or chopped chicken to make it a meal. 

Ingredients: 

2 cups chopped celery

1 cup chopped onion 

2 cups chopped carrots 

1 tablespoon + 1 teaspoon margarine or butter 

3 cups cooked quinoa 

1/4 cup chopped pecans 

1/4 cup dried cranberries 

1 tablespoon Morton Nature’s Season Seasoning blend (or your favorite seasoning) 

¼ teaspoon sage (optional) 

salt and pepper to taste 

Directions: 

Cook quinoa according to package directions. In the meantime, chop the celery, carrots and onion and add to a large pot or skillet coated with one tablespoons of margarine/butter. Cover and cook on medium heat stirring occasionally until tender, 7-10 minutes. Add the cooked quinoa, the last teaspoon of margarine/butter until melted. Sprinkle with the seasoning, sage, pecans and cranberries and cook for another 2-3 minutes until warmed through. 

Makes about 7 cups, 14 servings 

Serving size: 1/2 cup Calories 93 Protein 2 g Carb 14 g Fiber 3 g Sugars 4 g Fat 5 g saturated fat 1 g Sodium 396 mg

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