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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is based on one from Patricia Green’s and Carolyn Hemming’s book, Quinoa 365. The intro states, “This healthy version of stuffing can be used in place of all your seasonal stuffing recipes or as a poultry side dish. For the gluten-free version, ensure you use gluten-free bacon.” I made this for this past Thanksgiving and stuffed my hen with some and roasted some separately in the oven. Delicious! Ingredients:
2 tablespoons butter (30 ml) |
1 cup onion, diced (250 ml) |
1 cup celery, diced (250 ml) |
1 cup white button mushrooms, chopped (250 ml) |
3/4 cup quinoa (185 ml) |
1 1/2 cups chicken broth (375 ml) |
1 bay leaf |
1 teaspoon poultry seasoning (5 ml) |
1/4 teaspoon dried marjoram (1 ml) |
1 tablespoon fresh parsley, chopped (15 ml) |
1/4 cup cooked bacon, crumbled (60 ml) (optional) |
salt |
pepper |
Directions:
1. In a medium saucepan, melt the butter and sauté the onion, celery and mushrooms until tender, about 7 minutes. Add the quinoa, broth, bay leaf, poultry seasoning and marjoram. Cover, reduce heat to a simmer and cook for 10 minutes. Turn off heat and leave on the burner for 7 more minutes without removing the cover. Toss in the parsley and bacon (if using). Season with salt and pepper.
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