While I may have missed getting this out there before, both Canadian and American Thanksgiving, there are only 30 days until Christmas / Winter Solstice /Kawanzaa and only 12 days until Hanukkah! I love the smells and tastes of “holiday” foods and don’t think they should be reserved for just the holidays! The idea for this recipe came to me a few weeks ago when at the office, the distinct aromas of someone’s turkey dinner teased my senses. I really love stuffing, but my belly doesn’t tolerate wheat in large quantities, so I decided to experiment with quinoa and came up with this delicious gluten free but oh-so-tasty recipe. And since quinoa offers up all essential amino acids, pair this with a green salad for a wonderfully nutritious and complete meal!
1 cup quinoa – rinsed.
1 large celery stalk finely diced
1 small onion finely diced
¼ cup finely chopped parsely
1 tsp poultry seasoning (or herbes de provence)
½ tsp sea salt
1 bay leaf
1 small apple (any kind) diced (leave skin on)
½ cup loosely packed dried cranberries (apple juiced sweetened is best)
½ cup chopped raw walnuts
1 cup + 3 Tbsp vegetable broth (I used Pacific Foods Organic)
1 Tbsp olive oil
1 ¼ cup water
In a medium saucepan warm 2Tbsp of broth and 1 Tbsp olive oil over medium heat for 1 minutes. Add onion, celery, poultry seasoning, and salt. Cook until onion is translucent and celery is slightly tender. Add parsley and 1 Tbsp of broth, stir over medium heat for 1 minute. Add quinoa and coat with onion-celery mixture. Add 1 cup broth and 1 ¼ cup of water and bay leaf. Bring to a boil, reduce heat to low (3/10), cover and let simmer for 10 minutes. After 10 minutes, add apple, cranberries and walnuts. Cover and let simmer for another 10 minutes, or until water is absorbed. Fluff with fork – and voila!!
*If you prefer a less sticky version, reduce the amount of liquid.