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fluffy quinoa stuffing with cranberries and pecans in a wide horizontal shot, served in a rustic ceramic dish garnished with fresh sage on a holiday table, natural light, shallow depth of field, landscape orientation

Quinoa Stuffing

Quinoa stuffing with celery, herbs and cranberries and toasted pecans.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 cups quinoa rinsed
  • 3 cups chicken broth
  • 2 stalks celery diced
  • 1 onion diced
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted
  • 2 tbsp fresh sage chopped
  • 2 tbsp olive oil

Method
 

  1. Saute the onion and celery in olive oil until softened, about 5 minutes.
  2. Stir in the rinsed quinoa and toast for 1 minute.
  3. Pour in the broth, bring to a boil, then cover and simmer 15 minutes.
  4. Fluff with a fork and fold in the cranberries, pecans, and sage.
  5. Season to taste and serve warm.