Friday, November 19, 2010

Cranberry Quinoa Stuffing

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.