Name: Quinoa Stuffing with Leeks, Walnuts, and Cherries
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients: 2 cups fat-free, less-sodium chicken broth; ½ teaspoon kosher salt, divided; 1 cup uncooked quinoa; 1 tablespoon butter; Cooking spray; 2 cups thinly sliced leek (about 3/4 pound); ½ cup chopped celery; ½ teaspoon freshly ground black pepper; ½ teaspoon dried rubbed sage; 4 garlic cloves, minced; ¾ cup dried cherries, coarsely chopped; ¼ cup chopped walnuts, toasted

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bjane1

07/03/2012

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.

Bethany10

12/04/2011

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!

bmv0220

04/06/2011

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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Quinoa Stuffing with Leeks, Walnuts, and Cherries

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