Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Quinoa Stuffing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 778
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 115
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 31
- Cholesterol
- 34
- Sodium
- 524
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
3 tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, diced
6 cups chicken stock or water
3 cups quinoa (organic if possible)
Directions
- In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil then reduce to a simmer and cook covered 20-30 minutes or until the grains are soft in the center. Serve.