Quinoa Stuffing with Leeks, Walnuts, and Cherries

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

Preparation

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.