What You Need:
- 1 cup uncooked quinoa
- 2 cups organic, gluten free chicken or vegetable stock
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 4 celery stalks, diced
- ½ cup dried cherries, coarsely chopped
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh Italian parsley, chopped
- ¼ cup toasted peanut-free pecans or walnuts, chopped (optional)
What You Do:
- Preheat the oven to 350 degrees F.
- Pour the broth into a medium pot and bring to a rolling boil over high heat.
- When the broth is boiling, add the quinoa. Bring back to a boil, then reduce the heat to low. Simmer, covered, for about 12 minutes, or until the quinoa has absorbed all of the liquid.
- Let the quinoa stand in the pot for 5 minutes, then fluff with a fork.
- In a large skillet, melt the butter over medium heat.
- Add the olive oil.
- Add the onion, celery, sage, thyme, salt, and pepper. Cook until the onions become translucent and tender, about 10 minutes.
- Add the quinoa to the onion-celery mixture.
- Stir in the cherries, parsley, and nuts.
- Pour the stuffing into a 9”x 7” or 8” square pan and bake for 20 minutes.
**This recipe is gluten free, peanut free, and can be vegetarian and tree nut free.
Did You Know?
Oyster is a popular type of stuffing, as are cornbread, pecan, and rice stuffing in the Southern United States. In Italy, sausage stuffing is prevalent, and in Germany, versions with apples, dried fruit, and potatoes are common.