Quinoa Stuffing with Cranberries
gluten-free, easy to veganize
chicken sausages (I used sweet apple organic, but any vegetarian sub or tempeh would be great too)
medium onion, chopped
large apples, chopped
C quinoa, rinsed and drained
C veggie or chicken broth
heaping TBSP chopped fresh sage
C dried cranberries
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)
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