Quinoa Stuffing with Leeks, Walnuts, and Cherries

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

Yield: 8 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 22%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 5.3g
  • Carbohydrate: 33.2g
  • Fiber: 4.4g
  • Cholesterol: 4mg
  • Iron: 2.8mg
  • Sodium: 245mg
  • Calcium: 63mg


  • 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


  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.
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