Yesterday I posted about the main dish of my Thanksgiving dinner, my Homemade Tofurkey. I mentioned how you could fill it with any stuffing and I decided to stuff mine with Quinoa Sage Stuffing. The ingredients in this stuffing sounded perfect for the flavors of the holiday!
This recipe was adapted from here:
Ingredients:
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 bay leaf
- 1 heaping cup celery, diced
- 1 medium onion, diced
- About 2 tbsp fresh sage, chopped
- 1/4 tsp garlic powder
- 1 tbsp extra virgin olive oil
- sea salt and pepper, to taste
- 1/2 cup dried cranberries
Directions:
- In a medium sized pot, bring vegetable broth to a boil.
- Stir in the quinoa and bay leaf. Set to low heat and simmer, covered, for 10 minutes.
- After 10 minutes, turn off the heat and allow the quinoa to steam, covered, for another 10 minutes.
- Heat the olive oil in a large saute pan over medium low heat. Add in the celery and onion and cook until translucent, about 10 minutes.
- Turn the heat to medium and add in the sage, garlic powder, salt, and pepper. Adjust seasonings to taste and simmer for a few minutes.
- Stir in the dried cranberries.
- Allow to cool before stuffing tofurkey. (You probably won't need it all, I used just more than half the quinoa mixture to stuff the tofurkey.)
You can also eat this just as a stuffing side dish. Just pour the quinoa stuffing into a casserole dish and bake at 375F for 10 minutes. Then, broil until the top becomes golden brown. You can do this just before serving!
I loved that most of the stuffing went into the tofurkey, but I had extra to enjoy as a side dish!
I'm roughly estimating that this recipe makes about 6 cups of stuffing.
Based on about 1 cup, this recipe yields approximately 175 calories and 4g protein.
I'm roughly estimating that this recipe makes about 6 cups of stuffing.
Based on about 1 cup, this recipe yields approximately 175 calories and 4g protein.
My other Thanksgiving 2012 Dishes:
Homemade Tofurkey
Quinoa Sage Stuffing
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