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
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan.
Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Let stand 5 minutes; fluff with a fork.
Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.