Recipe: A Whole Grain Take on Traditional Stuffing
Info on Recipe:
- Prep time: 15 minutes
- Cook time: 30 minutes
- Makes 8-10 servings
- 2 cups quinoa
- 4 cups chicken stock
- 2 medium roasted leeks, chopped
- 3 medium carrots, chopped
- 3 parsnips, chopped
- 6 stalks celery, chopped
- 1/2 cup walnuts, slivered almonds or chestnuts, toasted
- 1 Tbsp olive oil
- 1 Tbsp fresh sage, chopped
- 1 Tbsp fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup pomegranate seeds (these can be purchased as a whole fruit or some stores sell the seeds on their own already removed from the fruit)
- Preheat oven to 400° F and line a baking sheet with parchment paper or silpat.
- Rinse quinoa well under running water and drain. Add quinoa and chicken stock to medium saucepan and bring to a boil.
- Reduce heat to simmer and continue to cook until all liquid is absorbed and quinoa is tender – about 15 minutes, then set aside.
- While quinoa is cooking, wash and chop all vegetables and add them to a large bowl. Drizzle 1 Tbsp olive oil over veggies, toss to coat and spread evenly on prepared baking sheet. Sprinkle kosher salt and pepper on vegetables and roast in oven for about 30 minutes or until tender and lightly browned.
- Chop fresh sage, thyme and parsley and fold into cooked quinoa.
- Toast walnuts (or whichever nut you choose) in a pan or toaster oven, being careful not to burn.
- If using a fresh, whole pomegranate, remove seeds from pomegranate and pick through to remove any pith.
- Once vegetables are done, place in a large bowl. Add cooked quinoa and herbs, pomegranate seeds, and toasted nuts to bowl and toss to combine evenly. Serve and enjoy!
NOTE: You can easily add a meat like traditional crumbled sausage to this stuffing. Look for leaner options like turkey or chicken sausage. Cook meat thoroughly and toss to combine with the stuffing mixture in large bowl.