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Quinoa Stuffing With Leeks, Walnuts and Cherries

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“I found this on a hunt for a gluten free stuffing that would appeal to a wide audience. It is delicious and was much enjoyed by all. It originates from Cooking Light, NOVEMBER 2006. Love that magazine! I subsituted dried cranberries for the cherries with great success. Note: We use no added salt in our household, so be sure to taste test and see if you want to add any.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare quinoa according to package directions, using broth instead of water. When it is done cooking and all broth has been absorbed, fluff with fork.
  2. Meanwhile, spray a skillet with cooking spray and then add the butter.
  3. Melt butter over medium high heat. Once melted, add leeks, celery, pepper, and sage.
  4. Saute until leeks and celery are tender, about 10 minutes.
  5. Add garlic and cook for an additional minute.
  6. Combine veggie mixture and quinoa. Stir in cherries and walnuts.
  7. Heat through just before serving.

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