Traditional Stuffing Recipe

Quinoa Stuffing

 Ingredients:

 Ingredients:

 1/2 cup celery, chopped

 3 Bay leaves

 1/3 cup onion, chopped

 2 cups quinoa

 4 ounces margarine

 4 T. olive oil

 12 cups dry bread, cubed

 1 butternut squash, peeled and diced

 1/2 teaspoon black pepper

 2 small zucchini, cut into 1-inch cubes

 1 teaspoon sage

 2 bunches green onions, chopped

 1 1/2 cups chicken broth

 1 cup fresh parsley, chopped

 1 cup fresh mint, chopped

 Directions:

 1 cup dried apricots, diced

 1. Preheat oven to 375′ & grease a 13 x 9 casserole dish

 1 cup dried cranberries

 1 lemon

 2. Sauté vegetables in margarine until the

    onions are transparent

 Directions:

 3. In a large mixing bowl, mix bread, cooked vegetables and seasonings

 1.      Boil 4 cups of water; season with bay leaves and salt.

 4. Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.

 2. Add quinoa and return to a boil. Reduce heat, cover and simmer for about 20 minutes, until water is absorbed. Remove from heat. Take out bay leaves and let cool

 3. Meanwhile, heat 3 T. of oil in a frying pan. Sauté’ squash and zucchini- season with salt and pepper- until slightly browned.

 5. Place dressing in a prepared baking dish

 4. Combine Vegetables and quinoa. Drizzle on remaining oil

 6. Bake until thoroughly heated and lightly browned; about 1/2 hour.

 5. Stir in onions, parsley, mint, apricots, and cranberries. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.

 Serves 12, Serving size 1 cup

 Calories: 195.4

 Serves 12, Serving size: 1 cup

 Fat: 9.2gm

 Calories: 283

 Sodium: 415.9mg

 Fat: 7g (1g Sat)

 Carbohydrates: 23.6gm

 49g carbs

 Protein 2.2gm

 6g proteins