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Quinoa Stuffing

Course Salad
Author Trainer Joe's - Mind Body & Spirit Fitness Experts

Ingredients

  • 2 Tbsp . olive oil
  • 1 medium onion chopped
  • 2 cloves garlic finely chopped
  • 8 medium celery stalks about 4 cups, chopped
  • 2 medium green apples about 2 cups, with peel
  • 4 cups low-sodium organic vegetable broth
  • 2 cups dry quinoa rinsed
  • 1 tsp . sea salt
  • 1 tsp . ground cumin
  • ½ tsp . ground black pepper
  • ½ cup dried cranberries
  • ½ cup chopped fresh cilantro
  • ½ cup pine nuts

Instructions

  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
  3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
  4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of the liquid is absorbed. Remove from heat.
  5. Add cranberries. Cover and let stand for 5 minutes.
  6. Add cilantro and pine nuts; fluff with a fork and serve.