I love quinoa ! You can use in both sweet and savory dishes. I have even been using quinoa flour when baking. Quinoa is a complete protein, gluten-free, and is as easy to cook as rice.
This recipe is brought to you by the USANA test kitchen as we bring LOW GLYCEMIC recipes to you. This recipe is great for a few reasons.
- First, it is a good alternative to traditional stuffing, especially on a day that is filled with carbohydrates.
- Second, having a vegetarian stuffing recipe that includes protein is a good option.
- Third, the recipe is incredibly versatile (see Options after the recipe).
- Another benefit: it is made entirely on the stove top.
2 tbsp butter or olive oil
1 cup diced onion
1 cup diced celery
2 cups chopped cremini or button mushrooms (double the original recipe because I love mushrooms)
3/4 cup quinoa
2 cups vegetable broth (reduce to 1 1/2 cups if using only 1 cup of mushrooms; add more if quinoa dries out)
1 bay leaf
1/4 tsp marjoram
1/2 tsp thyme
1 1/2 tsp Fibergy Plus
Salt and pepper to taste
- Melt the butter/heat olive oil, and sauté the onion, celery, and mushrooms until softened; about 5-7 minutes.
- Add the quinoa, broth, bay leaf, spices, and Fibergy Plus. Cover, reduce to a simmer, and cook for about 15 minutes.
- Turn off the heat. Leave the pan, covered, on the burner for 8-10 additional minutes, or until quinoa is soft.
- Remove the bay leaf. Add salt and pepper to taste.
You Have Options
This dish almost asks you to have fun and be creative. When I had some for lunch, I added some chopped walnuts. Delicious. You could make it even heartier by using chicken stock and adding sausage or bacon. Want to add something a bit sweet? Raisins or dried cranberries would be good, too.
I am so glad I tried this recipe. I will definitely be making it during the holidays, and beyond. I hope you try it and enjoy it.
How About You?
Now it is your turn: what is your favorite Thanksgiving or holiday recipe?
*Recipe adapted from Quinoa 365, by Patricia Green & Carolyn Hemming.