Quinoa Stuffing

 

With the holidays amongst us I am looking for some healthy alternatives for Thanksgiving side dishes... I'm pretty excited about this one!!! Stuffing that's actually GOOD for you & DELICIOUS to the taste!! All the savory flavors of stuffing without the heavy carb loaded bread!! It's a keeper for sure! 

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!!