It will be my pleasure to host the Whole Foods for the Holidays Carnival this Tuesday! Our theme will be side dishes. I love turkey, but holiday side dishes are some of my favorite dishes! I am really looking forward to getting some new, healthy recipes from you all. Since I have two side dishes to share with you, I thought I would get a head start today and post my first one, Stovetop Quinoa and Mushroom Stuffing, today.
We love quinoa around here. It has a hearty flavor, but the texture is quite delicate. In this “stuffing”, I’ve flavored it with sage, thyme, parsley, onions, mushrooms, celery and chicken broth-all classic flavors for stuffing. Once it was finished cooking, I add butter for richness and flavor and a big splash of lemon juice to brighten the dish (quinoa is assertive in flavor and can handle it!). My husband and I loved it (though our four year old wasn’t too wowed by it). This recipe is also great for gluten free people as it’s naturally gluten free (as long as you use a gluten free broth).
After a week of eating easy meals of french toast and BLTs and surviving off of a huge pot of beef stew I made, I got the chance to make a real full dinner with a Thanksgiving theme this weekend, which is why I have these two new recipes to share. It was so fun creating new dishes again! I have really missed experimenting in the kitchen since our new one came along and it was very rewarding to actually make creative dishes again. I hope you enjoy. I know that this is a dish that I will make year round, not just during the Holiday season.
Stovetop Quinoa and Mushroom Stuffing
I’ve included directions for soaking the quinoa (you can read about why in my series). If you don’t want to soak the quinoa or don’t have the time, just rinse the quinoa well and use 4 cups of chicken broth when you cook it. I soaked my quinoa for 24 hours and it actually was quite sprouted by that point. It definitely only needed the 12 minutes to cook it once sprouted.
- 2 cups of quinoa
2 cups of warm water
2 tablespoons raw apple cider vinegar, yogurt or kefir, or other acidic addition
At least 8 hours before you want to cook this dish, combine the above ingredients and place covered in a warm room to reduce phytic acid. Rinse well, and then continue with the recipe.
- 2-4 tablespoons of fat of choice (I used bacon grease, yum!)
1 large onion, thinly sliced
4 cups of fresh mushrooms, sliced
4 celery sticks, sliced
1 1/2 teaspoons rubbed dried sage
1 1/2 teaspoons dried thyme
2 cups of chicken broth
1/4-1/3 cup of freshly squeezed lemon juice
4 tablespoons butter
half a bunch of parsley, stemmed and finely chopped
salt and pepper to taste to taste
In a large pot, heat fat of your choice over medium heat until hot. Add the onions, mushrooms and celery. Sprinkle with a little salt and sauté until quite soft (about ten minutes), stirring as needed to prevent burning.
Add the rinsed quinoa, thyme, sage, broth and a bit of salt and bring to a simmer. Cook for 12-15 minutes, or until the quinoa is soft and translucent. Let sit for five minutes and then add the butter, parsley and lemon juice. Mix gently and taste test. Adjust as needed with salt and pepper. Serve.