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Quinoa Stuffing with Leeks, Walnuts, and Cherries

Yield 8 servings (serving size: about 1/2 cup)
Use sweet or tart dried cherries, or you can substitute dried cranberries.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.