Yield: Serves 8
- 2 cups vegetable stock
- 1 cup quinoa
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 6 stalks celery, diced
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 350°F.
Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage, thyme and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.
Garnish with parsley before serving.
Quinoa Stuffing with Dried Cherries and Almonds
Add 1/2 cup dried tart cherries and 1/2 cup toasted slivered almonds to the stuffing before baking.
Quinoa Stuffing with Pistachios and Figs
Omit the sage and add 1/2 cup chopped dried figs and 1/2 cup chopped toasted pistachios before baking.