1 cup dry quinoa (rinsed)
2 cups chicken broth- or water
2-3 fresh sage leaves, sliced into strips (ground sage will work too)
1 small onion, diced small
1 clove garlic, minced
2 carrots, diced small
2 stalks celery, diced small
fresh button mushrooms (about 1/4 cup diced small)
2 sprigs fresh thyme, chopped
Salt & pepper to taste
olive oil & or butter for sauteing
Other stuffing options- dried cranberries, water chestnuts, pine nuts...make it your own!!
First cook quinoa in chicken broth covered for about 18 minutes or until all the liquid is absorbed. -Just like cooking rice (I also add one of the sage leaves to the broth that the quinoa is cooking in) While quinoa is cooking, in a medium skillet, saute onion, garlic, celery, & carrots in olive oil about 8 minutes or until it starts to soften, add chopped mushrooms & saute another 5 minutes. Add fresh thyme and sage. Salt and pepper vegetables to taste. Once quinoa is cooked add to vegetables and combine. This is where I taste to see if it needs more sage? (this is what really gives it that stuffing flavor!) More salt or pepper? I promise you will never miss your old Thanksgiving stuffing!! YuMmY!!
