Quinoa Stuffing
Quinoa Stuffing - from Chef Michelle Weaver of Charleston Grill, Charleston, SC
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Cooking tools:
- Dutch oven
- Colander
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Stove
- Fork
- Kitchen timer
- Saucepan
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, small diced
- 2 cups quinoa
- 4 cups vegetable stock or water
- ½ cup dried cranberries
- 1 cup celery
- 1 tablespoon sage, fresh and chopped
- 1 teaspoon thyme, fresh and chopped
- 1 teaspoon rosemary, fresh and chopped
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
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