Tuesday, May 03, 2005

Quinoa Stuffing with Leeks, Walnuts and Cherries

Quinoa Stuffing with Leeks, Walnuts and Cherries (Adapted from CL)

2 cups chicken broth
1/2 teaspoon salt, divided
1 cup dry quinoa, rinsed and drained
1 1/2 tablespoons butter
2 cups thinly sliced leeks
1/2 cup chopped celery
1/2 teaspoon black pepper
1/2 teaspoon dried rubbed sage
4 garlic cloves, minced
3/4 cup dried cherries, chopped
1/4 cup chopped toasted walnuts

In a medium saucepan, bring broth and 1/4 teaspoon salt to a boil. Stir in quinoa, cover, reduce heat and simmer until all liquid has been absorbed - about 20 minutes. Remove from heat, let stand 5 minutes and then fluff with a fork.

In a large skillet, melt butter over medium heat. Add leeks, celery, 1/4 teaspoon salt, pepper and sage - cook until tender, about 10 minutes. Stir in garlic and cook 1 minute. Mix in quinoa, cherries and walnuts - heat just until warmed through.

Makes 4-8 servings.

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