Quinoa Stuffing with Leeks, Walnuts, and Cherries

Quinoa Stuffing with Leeks, Walnuts, and Cherries
Quino Thanksgiving will be even more special with this recipe. A mixture of less-sodium chicken broth, walnuts, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan.
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BrothBroth
SaltSalt
Equipment you will use
Sauce PanSauce Pan
2
Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
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QuinoaQuinoa
3
Let stand 5 minutes; fluff with a fork.
4
Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
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Cooking SprayCooking Spray
ButterButter
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Frying PanFrying Pan
5
Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
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CeleryCelery
PepperPepper
LeekLeek
SageSage
SaltSalt
6
Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.
Ingredients you will need
Cooked QuinoaCooked Quinoa
CherriesCherries
WalnutsWalnuts
GarlicGarlic
DifficultyHard
Ready In45 m.
Servings8
Health Score6
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