Fruitful Quinoa Stuffing

Name: Fruitful Quinoa Stuffing
Prep time: 30 min
Yield: Serves 6
Ingredients: 2 tablespoons butter, divided; 1 cup quinoa, rinsed well; 2 cups vegetable or chicken broth; 1 teaspoon dried sage or 2 tablespoons fresh sage; 1 teaspoon poultry seasoning; 1 teaspoon dried rosemary or 2 tablespoons fresh rosemary; 1/2 cup pine nuts or pecans; 1 onion, diced; 2 garlic cloves, minced; 3 celery stalks, chopped; 1 cup [[Chukar® Tart Cherries]]

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30 minutes

Serves 6

Ingredients

2 tablespoons butter, divided
1 cup quinoa, rinsed well
2 cups vegetable or chicken broth
1 teaspoon dried sage or 2 tablespoons fresh sage
1 teaspoon poultry seasoning
1 teaspoon dried rosemary or 2 tablespoons fresh rosemary
1/2 cup pine nuts or pecans
1 onion, diced
2 garlic cloves, minced
3 celery stalks, chopped
1 cup Chukar® Tart Cherries

Directions

Toast quinoa in 1 tablespoon of butter, stirring constantly for 2-3 minutes.
Pour 1 cup broth over quinoa and stir in sage, poultry seasoning, and rosemary.
Bring to a boil, then reduce heat and simmer for 15 minutes until desired consistency is reached. Stir occasionally.
Meanwhile, soak Chukar® Tart Cherries in warm water for about 15 minutes.
Toast nuts at 350° F for about 5 minutes, stirring frequently. If using pecans, chop first.
Sauté onions, garlic, and celery in 1 tablespoon of butter until glassy.
Add drained Chukar® Tart Cherries and remaining 1 cup of broth to pan and continue to cook, stirring occasionally, for several minutes.
Toss together the quinoa, nuts, and broth mixture in a casserole dish.
Bake at 350° F for about 20 minutes, until quinoa has absorbed all the remaining liquid.