8 servings (serving size: about 1/2 cup)

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

bjane1's Review

July 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.

Cansas's Review

December 06, 2011

Bethany10's Review

December 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's Review

April 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.