Chelsea Lincoln
This dressing makes a tasty side dish baked on its own. The variations given below dress it up for holidays and make it especially good for stuffing a turkey or other bird—not to mention pork chops and chicken breast.
Quinoa Stuffing with Dried Cherries and Almonds
Add 1/2 cup dried tart cherries and 1/2 cup toasted slivered almonds to the stuffing before baking.
Quinoa Stuffing with Pistachios and Figs
Omit the sage and add 1/2 cup chopped dried figs and 1/2 cup chopped toasted pistachios before baking.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
Step 3
Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
Step 4
Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.
Step 5
Garnish with parsley before serving.
