Quinoa Stuffing with Leeks, Walnuts, and Cherries

Use sweet or tart dried cherries, or you can substitute dried cranberries.


8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 22 %
Fat 4.9 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 2.1 g
Protein 5.3 g
Carbohydrate 33.2 g
Fiber 4.4 g
Cholesterol 4 mg
Iron 2.8 mg
Sodium 245 mg
Calcium 63 mg


2 cups fat-free, less-sodium chicken broth
1/2 teaspoon kosher salt, divided
1 cup uncooked quinoa
1 tablespoon butter
Cooking spray
2 cups thinly sliced leek (about 3/4 pound)
1/2 cup chopped celery
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
4 garlic cloves, minced
3/4 cup dried cherries, coarsely chopped
1/4 cup chopped walnuts, toasted


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 butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.

Joy Zacharia,

Cooking Light

November 2006
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