Quinoa is one of the healthiest grains you can eat.
It’s high in protein and fiber and is really easy to make.
Combine it with these spices and you have an easy stuffing that goes great with Thanksgiving turkey!
3/4 c. uncooked quinoa
2 1/2 c. water
1 Tbs. olive oil
3/4 c. chopped onion
1 c. sliced zucchini
1 c. chopped apple (including peel)
2 c. diced celery
1/2 tsp. salt
1/4 tsp. black pepper
1 tbs. poultry seasoning
1/2 c. reduced sodium chicken broth
1/4 c. slivered almonds, toasted
Soak quinoa in water the night before. When ready to use, drain the water out and place quinoa and water in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook 15 minutes.
Heat olive oil over medium heat in a skillet. Add onion, zucchini, 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.
Combine the quinoa, the fruit/vegetable mixture and chicken broth in a large bowl. Use to stuff turkey or bake in a dish coated with nonstick spray.
Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.
MAKES 12 1/2 CUP SERVINGS
*adapted from The Mayo Clinic recipe
NUTRITIONAL ANALYSIS PER SERVING: