Quinoa Stuffing with Leeks, Walnuts, and Cherries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use sweet or tart dried cherries, or you can substitute dried cranberries. Ingredients:
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 |
Directions:
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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