Why is everyone talking about quinoa these days? It is a whole grain that is loaded with protein, iron and riboflavin but it is also one of the few grains that is gluten free. By using quinoa instead of bread in your holiday stuffing, you can reduce the calories while boosting nutrients!
3/4 cup uncooked quinoa
2 1/2 cups water
1 tablespoon olive oil
3/4 cup chopped onion
1 cup sliced mushrooms
1 cup chopped apple (including peel)
1/4 cup dried cranberries
2 cups diced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
1/2 cup reduced sodium chicken broth
Cook quinoa according to directions on box.
Heat olive oil over medium heat in a skillet. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add seasonings. Continue to stir and cook until fragrant (about 10 min.)
Combine the quinoa, the fruit/vegetable mixture and chicken broth in a large bowl. Use to stuff turkey. Or bake in a dish coated with nonstick spray. Cover and keep warm in oven until serving.
Serving size: Approximately 1/2 cup
Calories 78 Sodium 136 mg
Total fat 2 g Total carbohydrate 13 g
Saturated fat 2 g Protein 2g