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Carla Hall's Quinoa Stuffing

Carla Hall
Servings: 10
1 to 30 min

A Scrumptious Stuffing Recipe

  • Ingredients
  • step-by-step directions
Carla Hall's Quinoa Stuffing
  • 2 sage leaves
  • 2 thyme twigs
  • 1 bay leaf
  • 2 cups water
  • 2 cup chicken stock (unsalted)
  • 2 cups black or red quinoa (rinsed and drained)
  • 3 tablespoons olive oil
  • 1 cup celery (small dice)
  • 1 cup yellow onions (small dice)
  • 1 cup leeks (washed and chopped)
  • 1 orange (zest and juice)
  • 1 lemon (zest and juice)
  • ½ cup dried cranberries
  • ½ cup fresh parsley (chopped)
  • 2 tablespoons fresh thyme (chopped)
  • Salt and Pepper (to taste)
  • Bring water and chicken stock to a boil; season with sage, thyme, bay and salt. Add rinsed quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes or until quinoa absorbs water and is tender, but not soggy. Remove pot from heat, then spread quinoa on a sheet pan to cool. Remove herbs.
  • Meanwhile, heat large skillet, then add 2 tablespoons olive oil. Sauté celery, onions and leeks until soft and onion pieces are transparent. Sprinkle lightly with salt, orange and lemon juice. Add quinoa to skillet. Stir in lemon and orange zest, cranberries, and herbs. Drizzle in 1 tablespoon olive oil. Season lightly with salt and pepper to taste. Transfer stuffing to serving dish. Enjoy!
Similar categories: Dinner Courses & Meals
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