Quinoa Stuffing With Leeks Walnuts And Cherries Recipes

QUINOA STUFFING WITH LEEKS, WALNUTS AND CHERRIES

Quinoa Stuffing With Leeks, Walnuts and Cherries image

I found this on a hunt for a gluten free stuffing that would appeal to a wide audience. It is delicious and was much enjoyed by all. It originates from Cooking Light, NOVEMBER 2006. Love that magazine! I subsituted dried cranberries for the cherries with great success. Note: We use no added salt in our household, so be sure to taste test and see if you want to add any.

Provided by Starrynews

Categories Free Of...

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup quinoa
2 cups chicken or 2 cups vegetable broth, fat-free, less-sodium
cooking spray
1 tablespoon butter
2 cups leeks, thinly sliced (about 3/4 pound)
1/2 cup celery, chopped
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon dried rubbed sage
4 garlic cloves, minced
3/4 cup dried cherries, coarsely chopped
1/4 cup walnuts, toasted and chopped

Steps:

Prepare quinoa according to package directions, using broth instead of water. When it is done cooking and all broth has been absorbed, fluff with fork.
Meanwhile, spray a skillet with cooking spray and then add the butter.
Melt butter over medium high heat. Once melted, add leeks, celery, pepper, and sage.
Saute until leeks and celery are tender, about 10 minutes.
Add garlic and cook for an additional minute.
Combine veggie mixture and quinoa. Stir in cherries and walnuts.
Heat through just before serving.

QUINOA STUFFING

Quinoa Stuffing image

Categories Side Sauté Thanksgiving Low Fat Wheat/Gluten-Free Stuffing/Dressing Dried Fruit Mint Quinoa Butternut Squash Zucchini Parsley Self Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

3 bay leaves
2 cups quinoa
1/4 cup olive oil
2 small zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
2 bunches green onions, chopped
1 cup dried apricots, diced
1 cup dried cranberries
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 lemon

Steps:

Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash - season with salt and pepper - until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.

QUINOA STUFFING

Quinoa Stuffing image

Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.

Provided by Heather Hogan

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups vegetable stock
2 cups quinoa
¼ cup olive oil
1 butternut squash - peeled, seeded, and diced
2 small zucchinis, cut into 1-inch cubes
1 bunch green onions, chopped
1 cup diced dried apricots
1 cup dried cranberries
1 cup chopped fresh parsley
1 lime, juiced, or to taste

Steps:

Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 70.7 g, Fat 9.8 g, Fiber 9.9 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 257.5 mg, Sugar 24.1 g

QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES

Quinoa with Feta, Walnuts, and Dried Cranberries image

Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!

Provided by Laura Manos Emms

Categories Salad Grains Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

2 cups low-sodium chicken broth
1 cup quinoa
½ cup chopped walnuts
½ cup dried cranberries
⅓ cup crumbled feta cheese

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g

RICED CAULIFLOWER WITH LEEKS, KALE AND WALNUTS

Riced Cauliflower with Leeks, Kale and Walnuts image

This is a healthy, flavorful side dish featuring some low-sugar vegetables. It makes a great addition to just about any meal you can think up. -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil, divided
2 medium leeks (white portion only), minced
2 garlic cloves, minced
1 package (12 ounces) frozen riced cauliflower
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh baby kale
1 cup packed fresh parsley leaves, minced
1/2 cup finely chopped chives
1/3 cup walnut halves, roughly chopped
1 teaspoon grated lemon zest
2 teaspoons lemon juice

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add leeks; cook and stir until tender, 3-4 minutes. Add garlic; cook 30 seconds longer. Transfer to a large bowl; keep warm. Wipe skillet clean., In the same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add cauliflower, salt and pepper; cook and stir until cauliflower just starts to brown, 6-8 minutes. Remove from heat; add to leek mixture. Stir in remaining ingredients; serve warm.

Nutrition Facts : Calories 138 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

QUINOA STUFFING

Quinoa Stuffing image

Provided by Miriam Backes

Categories Side Thanksgiving Vegetarian Wheat/Gluten-Free Quinoa Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

1 cup vegetable stock
1 cup quinoa
2 ounces (1/2 stick) unsalted butter or nonhydrogenated margarine
1 onion, chopped
6 stalks celery, diced
1 tablespoon fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 350°F.
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.
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.
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.
Garnish with parsley before serving.

A LIGHTER QUINOA STUFFING

A Lighter Quinoa Stuffing image

Hey check it out--a stuffing that isn't all greasy and is good for you AND it tastes good! This dish is also vegetarian/vegan mmmmm-mm

Provided by carley king

Categories Grains

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 bay leaves
2 cups quinoa
4 tablespoons olive oil
1 butternut squash, peeled and diced
2 small zucchini, cut into 1 inch cubes
2 bunches green onions, chopped
1 (16 ounce) can of drained black beans
1 cup fresh parsley, chopped
1 cup of fresh mint, chopped
1 cup dried apricot, diced
1 cup dried cranberries (and or or cherries)
1 lemon

Steps:

Boil 4 cups of water, season with bay leaves and salt.
Add quinoa and return to a boil.
Reduce heat, cover ad simmer for about 20 minutes, until water is absorbed.
Remove from heat, take out bay leaves and let cool.
Meanwhile, heat 3 tbsp of oil in a frying pan.
Sauté squash and zucchini-season with salt, pepper, and lemon pepper (if you have it) until slightly browned.
Combine veggies and quinoa.
Drizzle on remaining oil.
Stir in onions parsley, mint, apricots, and cranberries, then the black beans.
Grate in lemon peel and squeeze on lemon juice to taste.
Season with salt and pepper to taste.

Nutrition Facts : Calories 405.9, Fat 10, SaturatedFat 1.3, Sodium 32.8, Carbohydrate 73.3, Fiber 13.4, Sugar 13.6, Protein 12.9

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