Thanksgiving Quinoa Stuffing
I love Thanksgiving − family, friends, fabulous food... and always so much to be grateful for. As we become more savvy about health and nutrition, we are able to tweak those wonderful old (and fat laden) recipes so that they now sizzle with a healthful blend of vitamins and nutrients.
This mouth watering stuffing is a wonderful addition to any Thanksgiving feast − it's super high in protein with all of the essential amino acids (a quinoa bragging right). Originating from Ecuador, quinoa used to be called the gold of the Incas (because it was associated with improved health and stamina). Get in on the goldmine and whip up a batch of deliciousness − it will be the hit at your Thanksgiving feast for years to come. May the blessings of the season be with you always.
2 cups organic chicken broth
1/2 teaspoon sea salt
1 cup uncooked quinoa (rinsed well)
1 tablespoon ghee Light oil cooking spray
1/2 cup chopped celery
1/2 cup golden raisins
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
3/4 cup dried cherries, coarsely chopped
1 cup apple, cubed
1/4 cup chopped walnuts, toasted
1/4 cup chopped parsley
1 small white onion finely chopped
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.
Melt ghee (or butter if you prefer) in a large nonstick skillet coated with cooking spray over medium heat, lightly saute onion and garlic. Add celery, remaining 1/4 teaspoon salt and pepper; cook 10 minutes or until tender, stirring occasionally. Cook a few minutes. Stir in cooked quinoa, raisins, cherries, apples, and walnuts; cook until thoroughly heated.
You may add some water if you feel it may need a bit more time to cook. Serves 8.