QUINOA STUFFING WITH LEEKS, WALNUTS AND CHERRIES
I found this on a hunt for a gluten free stuffing that would appeal to a wide audience. It is delicious and was much enjoyed by all. It originates from Cooking Light, NOVEMBER 2006. Love that magazine! I subsituted dried cranberries for the cherries with great success. Note: We use no added salt in our household, so be sure to taste test and see if you want to add any.
Provided by Starrynews
Categories Free Of...
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare quinoa according to package directions, using broth instead of water. When it is done cooking and all broth has been absorbed, fluff with fork.
- Meanwhile, spray a skillet with cooking spray and then add the butter.
- Melt butter over medium high heat. Once melted, add leeks, celery, pepper, and sage.
- Saute until leeks and celery are tender, about 10 minutes.
- Add garlic and cook for an additional minute.
- Combine veggie mixture and quinoa. Stir in cherries and walnuts.
- Heat through just before serving.
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