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Quinoa Stuffing

Yields12 Servings

 ¾ cup uncooked quinoa (or equal amount of uncooked wild rice)
 2.50 cups cups water
 1 tbsp olive oil
 ¾ cup chopped onion
 1 cup sliced mushrooms
 1 cup chopped apple (including peel)
 ¼ cup cup dried cranberries
 2 cups diced celery
 ½ tsp teaspoon salt
 ¼ tsp black pepper
 1 tbsp poultry seasoning
 ½ cup reduced-sodium chicken (or veggie) broth
 ¼ cup slivered almonds, toasted
1

Rinse quinoa (or wild rice) two to three times — until water runs clear.

2

In a 1 1/2-quart saucepan, bring quinoa and water to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook quinoa for about 15 minutes. (If you're using wild rice, cook it for about 30 minutes.)

3

In a skillet over medium heat, heat olive oil. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.

4

In a large bowl, combine the cooked quinoa (or rice), fruit-vegetable mixture and chicken broth. Use to stuff turkey. Or bake in a covered dish coated with cooking spray until warmed through (about 20 minutes). Serve garnished with a sprinkle of toasted almonds.

Nutrition Facts

12 servings

Serving size

1/2 cup

Amount per serving
Calories91
% Daily Value *
Total Fat 3g4%
Sodium 116mg6%
Total Carbohydrate 13g5%

Dietary Fiber 2g8%
Total Sugars 4g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.