#cranberryquinoa

This gluten-free quinoa stuffing tastes great and is better for you than regular stuffing. It'll be a hit at your Thanksgiving table because it's full of healthy quinoa, crunchy vegetables, and sweet cranberries.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 celery stalks, diced. 1 carrot, diced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup chopped fresh parsley. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add onion, garlic, celery, and carrot. Saut until vegetables are tender, about 5-7 minutes. Stir in cooked quinoa, dried cranberries, pecans, parsley, thyme, salt, and pepper. Cook for an additional 2-3 minutes, until heated through. Serve warm as a delicious gluten-free stuffing alternative for Thanksgiving!

Prep Time: 10 minutes

Cook Time: 25 minutes

Acorn squashes are roasted until soft, and then they are filled with a savory quinoa mixture that has pecans, onions, garlic, and cranberries. This makes a delicious vegan dish that is also good for you.

Ingredients: 2 acorn squashes. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon olive oil. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Cut the acorn squashes in half and scoop out the seeds. Brush the insides of the squash halves with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes or until tender. Meanwhile, in a saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add quinoa and vegetable broth to the saucepan, bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Remove quinoa from heat and stir in dried cranberries, chopped pecans, and fresh parsley. Once the squash halves are done baking, flip them over and fill each with the quinoa mixture. Return the stuffed squash halves to the oven and bake for an additional 10 minutes. Serve hot, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 50 minutes