Quinoa Stuffing with Cranberries
gluten-free, easy to veganize
Ingredients
Scale
- 3 chicken sausages (I used sweet apple organic, but any vegetarian sub or tempeh would be great too)
- 1 medium onion, chopped
- 2 large apples, chopped
- 1–2 cloves garlic
- 1.5 C quinoa, rinsed and drained
- 3 C veggie or chicken broth
- 1 heaping TBSP chopped fresh sage
- 1/2 tsp dried thyme
- 1/2 C dried cranberries
Instructions
- In a large pan over medium heat, sautée the sausage, onion and apple in a little olive oil until soft, about 10 minutes. Add the garlic and season well with salt and pepper.
- Transfer to the rice cooker (or if you want to cook it on the stovetop, a large pot)
- Add the quinoa, cranberries, sage, thyme and broth.
- Cook on the “brown rice” setting, or until light and fluffy (stovetop, cover and simmer for about 25 minutes)
Find it online: https://fitnessista.com/cranberry-quinoa-stuffing/