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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A healthier Thanksgiving dish your guests will gobble up If you're looking to replace simple carbs with good-for-you grains, forget the white-breadcrumb stuffing of Thanksgivings past. Try this quinoa mix from Christopher Polidoro, executive chef at 95 School Street in Bridgehampton, New York. Quinoa the seed from the plant related to spinach is high in protein, calcium, and iron, and this stuffing substitute has less fat than the old standby. Ingredients:
3 bay leaves |
2 cups quinoa |
1/4 cup olive oil |
2 small zucchini, cut into 1-inch cubes |
1 butternut squash, peeled and diced |
2 bunches green onions, chopped |
1 cup dried apricots, diced |
1 cup dried cranberries |
1 cup fresh parsley, chopped |
1 cup fresh mint, chopped |
1 lemon |
Directions:
1. Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash season with salt and pepper until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.
2. Nutritional analysis per serving: 283 calories, 7 g total fat (1 g saturated fat), 49 g carbohydrates, 6 g protein Nutritional analysis provided by Self
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