Quinoa Stuffing - alive magazine

Name: Quinoa Stuffing - alive magazine
Ingredients: 4 tsp (20 mL) grapeseed or sunflower oil, divided; 1 1/2 cups (350 mL) tri-coloured quinoa; 2 1/2 cups (625 mL) low-sodium vegetable broth; 2 tsp (10 mL) dry sage; 2 large unpeeled sweet potatoes, scrubbed and cubed; 4 peeled shallots, sliced in half; 1/2 tsp (2 mL) salt; 2 celery stalks, sliced; 2 unpeeled Bosc pears, ripe but firm, chopped; 1/2 cup (125 mL) pecan halves, chopped; 1/3 cup (80 mL) dried cherries (optional); 2 Tbsp (30 mL) fresh thyme; 2 Tbsp (30 mL) chopped fresh rosemary; 2 Tbsp (30 mL) cider vinegar

www.alive.com

Holiday feasts just don’t seem complete without the presence of a heaping bowlful of stuffing. And while it’s tempting to reach for the store-bought boxed…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools: