Use sweet or tart dried cherries, or you can substitute dried cranberries.
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon kosher salt, divided
1 cup uncooked quinoa
1 tablespoon butter
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
How to Make It
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.
I have been trying to find a quinoa recipe that my husband likes. His comment was "this is not bad." While not necessarily a glowing review, he did have seconds! I used fresh sage and served with BBQ pork tenderloin chops and steamed broccoli.
Surprisingly good! My husband and I kept going back for more. We halved it and substitued the dried cranberries for cherries and used almonds instead of walnuts. Also cooked the quinoa in vegetable broth. The buttery leeks made all the difference. Will definitely make again!
Loved this healthier alternative to regular stuffing. Only alteration was to add about 2 cups of 1 inch cubed roasted butternut squash (30+ minutes at 400 degrees) to the mix. Served with Apple Cider-Brined turkey and Streuseled Sweet Potato Casserole for a complete Spring Thanksgiving style meal.
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