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Quinoa Stuffing
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Course grains, Sides
Servings
Course grains, Sides
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375°F. Combine chicken stock with quinoa in a 3-4 qt. saucepan and bring to a boil. Reduce heat and simmer 12-15 minutes until tender. Remove from heat and let rest 10- 15 minutes.
  2. Heat 1 tablespoon butter and 1 tablespoon olive oil in an 8"-10" sauté pan over medium heat. Add pecans and toast them, stirring frequently until lightly browned and fragrant, 6-8 minutes. Add shallot, carrot, celery, and garlic and continue to cook until softened, 3-4 minutes more. Stir in thyme, sage, coriander, and salt. Remove from heat and stir in cooked quinoa and 1 tablespoon butter, mixing until combined.
  3. Fold in grapes and basil, and season to taste with salt and pepper.
  4. Transfer to an oiled casserole or baking dish, cover, and bake at 375°F for 30- 35 minutes.

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