Red Quinoa Stuffing

Name: Red Quinoa Stuffing
Yield: 4 servings
Ingredients: 2 cups Red Quinoa. (Rinsed); 1 Large Onion Diced; 2 Stalks Celery Diced; 2 Carrots Diced; 4 cups water (for added flavor use Chicken Stock or Vegatable Broth); 2-4 tablespoons Unsalted Butter; 1/2 cup Chopped Walnuts; 1/2 cup Dried Cranberries; 2 teaspoons Poultry Seasoning

Vegetarian Dairy

Be the first to rate this recipe

Ingredients

2 cups Red Quinoa. (Rinsed) ⓘ
1 Large Onion Diced
2 Stalks Celery Diced ⓘ
2 Carrots Diced ⓘ
4 cups water (for added flavor use Chicken Stock or Vegatable Broth) ⓘ
2-4 tablespoons Unsalted Butter ⓘ
1/2 cup Chopped Walnuts ⓘ
1/2 cup Dried Cranberries ⓘ
2 teaspoons Poultry Seasoning ⓘ

Instructions

1.Saute Onions, add carrots and celery
2.Add Poultry Seasoning
3.Turn off heat
4.In separate pan bring stock or water to boil
5.Add Quinoa to liquid, return to boil.
6.Simmer 15 minutes until moisture is absorbed.
Add mirepoix, (onion/celery/carrot mixture) walnuts and cranberries stir and remove from heat.
Salt to taste

Nutrition & Diet Analysis (per serving)

701 kcal 35% DV

Protein Fat Carbs

Macronutrients

Protein 9.5g 19% DV

Total Fat 47.5g 61% DV

Carbs 69.9g 25% DV

Fiber 12.7g 45% DV

Sugar 30.8g 62% DV

Electrolytes

Sodium 252mg 11% DV

Potassium 1030.3mg 22% DV

Cholesterol 75mg 25% DV

Vitamins & Minerals

Vitamin A 896mcg 100% DV

Vitamin C 9mg 10% DV

Calcium 349.5mg 27% DV

Iron 11.1mg 61% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Nana’S Butterscotch Brownies

No-Bake Oreo Pie

Peach Dumplings With Fuzzy Navel Sauce

White Chocolate Apricot Bread

Buttery Swedish Spritz Cookies

Easy And Delicious Fudge