Stovetop QUINOA UN-STUFFING for GOBBLING

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Saged Stovetop Quinoa UN-STUFFING 

My parents LOVED this colorful dish…and we didn’t feel so bloaty eating it because of all the wholesome veggies …save your starches for awesome mashed potatoes!

Ingredients:
1.5 cups quinoa, sprouted and drained well

2 cups organic vegetable broth

1.5-2 cups of diced celery

1 large sweet yellow onion, diced

1 medium apple cubed and squeeze lemon over it

1 cup coarsely chopped kale

2-3 tablespoons of chopped sage

1 cup halved, steamed chestnuts

handful dried unsugary cranberries (for a sweet bite) or 1/4 cup of chopped red lipstick pepper (for bit of spice)

4 cloves of minced garlic

2 cups of sliced brown italian mushrooms

Extra virgin olive oil, Himalayan salt, fresh ground coarse pepper to taste

I LOVE MAKING THIS EARLY AND SETTING IT IN AN OVEN-BAKEABLE DISH TO REHEAT WHEN GUESTS ARRIVE BY GENTLY BROWNING THE TOP.

Note—if not adding chopped kale, then added parsley leaves for colorful garnish at end.

In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa, Himalayan salt, pepper and stir. Simmer with a lid on for 10 minutes. Turn off the heat  and allow the quinoa to steam for another 10 minutes without lifting lid.

Heat the olive oil in a saute pan over low heat. Add in the garlic, chopped celery and onion. Toss in carrots (& red peppers if using) and continue. Cook together until ready–maybe 15 minutes total for the 4 ingredients. Pour in the vegetable broth and sage and season with more salt and pepper if needed; simmer for a few minutes.  Saute mushrooms and add.

Combine the quinoa with the veggie mixture (add kale, chestnuts, cranberries, and cubed apples now).   Dish into your presentation bowl, cover, and reheat when it’s time to chow 🙂

It’s awesome to see how the apple softens just enough along with the chestnuts to give the right mouth-feel that replaces moist bread cubes traditionally used in stuffing–this version is just so much more healthfully modern!

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