Ingredients

• 1 cup vegetable stock
• 1 cup quinoa
• 2 ounces (1/2 stick) unsalted butter or nonhydrogenated margarine
• 1 onion, chopped
• 6 stalks celery, diced
• 1 tablespoon fresh sage
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Browse by ingredient

Instructions

1. Preheat the oven to 350°F.
2. Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
3. Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
4. Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.
5. Garnish with parsley before serving.