At People’s, we’ve run short of stuffing (we ordered 10 cases, and our distributor sent two!) and probably won’t have any in stock during this most stuff-iny-time of the year. Thanks to the folks over at Farm Animal Reform Movement, we do have a great recipe to offer that you and your guests will gobble up. Made from quinoa, the seed from the plant related to spinach, this stuffing recipe is gluten-free and high in protein.
½ oz. dried oyster mushrooms
1 tsp. olive or vegetable oil
1 small onion, diced
½ tsp. salt
½ tsp. oregano
2 tsp. thyme
black pepper (to taste)
½ cup cashew pieces
1/3 cup cranberries
½ cup quinoa, uncooked
1 cup vegetable broth
How to make it
1. Rinse quinoa, then in a pot over the stove, add quinoa and 1 cup of broth and bring to a boil.
2. Cover when boiling and reduce to a simmer; cook for 12-15 minutes or until the germ separates from the seed (the cooked germ looks like a tiny curl).
3. Put dried mushrooms in a separate bowl of hot water and set aside.
4. In a large skillet, heat oil and then sauté onion over medium heat.
5. Add salt and let onion cook a few minutes until they’ve sweated a bit.
6. Add herbs, pepper, and cashew pieces and continue to cook for about 5 minutes.
7. While that’s happening, drain mushrooms and chop them up, then add to pan; add cranberries and quinoa and stir.