Sunday, November 16, 2014

Quinoa Sage Stuffing

Thanksgiving is around the corner and once again, I'm on a mission to try and "clean up" as many of our traditional favorites as possible. I absolutely LOVE Thanksgiving, but probably for all of the wrong reasons. In the past, I've been guilty of eating way too much, trying every dessert and then spending the rest of my evening strategizing for Black Friday! 

Last year, I was able to cut back on my portions and realize that I was FULL after just one plate and this year, I'm taking it a step further and trying to find healthier options, without giving up all the flavor. Stuffing is my FAVORITE Thanksgiving food, and I've made it my mission to create a healthier option that is SO delicious hopefully I can trick a few of my family members into enjoying it, without knowing it's healthy! Here is the recipe I came up with and let me tell ya, my husband and son DEVOURED it during our taste test last week.

1 C Quinoa, rinsed well (I purchase mine already rinsed)
2 1/2 C Organic low-sodium chicken broth (you can use vegetable for vegan option) - separated

1 tablespoon extra virgin olive oil
1 heaping C Celery, diced
1 medium White onion, diced

1/4 C Dried cherries (or cranberries)
1 small handful of fresh sage, chopped {about 1 tablespoon if using dried herbs}
1 Organic, Granny Smith apple, Cored and diced1 tsp garlic, minced
Hymalayan salt
fresh ground pepper

In a medium sized pot bring 1 cup of vegetable broth and 1 cup of water to a boil. Add in the quinoa, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat {do not lift lid} and allow the quinoa to steam for another 10 minutes. When that is over, you will have picture perfect quinoa – trust me, no  more soggy mess!
Heat the olive oil in a pan over low heat. Add in the minced garlic, chopped celery, onion and cherries. Cook until veggies begin to become clear, about 5-10 minutes. Turn the heat up to medium and add in the remaining broth, sage and season with more salt and pepper if needed; simmer for a few minutes.
Combine the quinoa with the veggie mixture and stir together.

TIP: If you find the mixture to be too dry for your taste, add a bit more broth. If you prefer your stuffing to be a bit drier, add to a pan and bake on 375 for 10 minutes

If you are interested in learning more recipes like this one, send me a message on Facebook. I'm running a FREE Thanksgiving Makeover group and we'll be sharing tons of clean(er) option recipes, tips & tricks to not overeat and Fun facts!

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