This is the perfect alternative to traditional bread stuffing.
It’s more nutrient-rich, gluten free and quinoa has lots of protein.
Make this once and it will become a holiday favorite and a staple for quick weeknight meals.
All it takes is some fine chopping, a little mixing and you’re on your way to an energizing, zesty and healthy side dish to any holiday meal-or enjoy it as leftovers and call it lunch!
1 Cup Dry Quinoa, Cooked (yields approx. 3 Cups Quinoa)
3 Tablespoons Dried Currants (or raisins or cranberries)
1 Cups Celery, Finely Chopped (approx. 4 stalks)
1/4 Cup Fresh Parsley, Finely Chopped
1/2 Small Bell Pepper, Red or Yellow, Finely Chopped
2 Carrots, Finely Chopped
3/4 Teaspoon Sea Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Cup Shallots, Finely Chopped
1 Tablespoon Orange Zest, Grated
1/4 Cup Fresh Orange Juice (best fresh-squeezed)
1 Tablespoon Champagne Vinegar
1 ½ Tablespoons Olive Oil
Prepare quinoa per directions. You can even make it ahead of time. Drain and set aside.
Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.
Combine quinoa, currants, celery, parsley, chopped vegetables, salt, and pepper.
You can easily substitute other crisp, organic seasonal vegetables that you have on hand or even use leftover squashes or sweet potatoes from Thanksgiving.
Butternut squash, cranberries and walnuts would be a delicious combination for this recipe.
Combine 1/4 teaspoon salt, shallots, zest, juice, oil and vinegar in a small bowl. Stir well. Let stand 5 minutes.
Stir in oil with a whisk. Pour your vinaigrette mixture over quinoa. Toss well to coat.
Great the next day – simply cover and refrigerate.