Cranberry Walnut Quinoa Stuffing
added 03/07/08
Serves 6-8
We received many requests for this
recipe at our in-store Thanksgiving sampling. Here it is; from our
Co-op Kitchens to you!
1-2/3 cups quinoa
2-1/2 cups water
1/4 lb. mushrooms, sliced
1 Tbs. olive oil
1 bunch scallions, sliced
2 Tbs. garlic, minced
1-1/2 Tbs. crystallized ginger, minced
1/4 lb. stale white bread, diced
1/2 cup sherry wine
1 cup walnuts, toasted and coarsely
chopped
1 cup craisins
1 Tbs. fresh sage, minced
Salt and pepper, to taste
Cook quinoa in water and drain.
In a large skillet, sauté mushrooms
in olive oil. Add scallions, garlic, and ginger, and briefly sauté.
Add sherry, stir and cook 1 to 2 minutes. Remove pan from heat.
Add walnuts, craisins, sage, and quinoa to vegetable mixture. Mix
thoroughly.
Use as a stuffing for poultry or squash,
or use as a side dish.
- flagged
