Ingredients for Quinoa Stuffing With Leeks Walnuts And Cherries
- 1 cup quinoa
- Chicken
- Cooking Spray
- 2 tablespoons butter
- 2 cups thinly sliced leeks
- 1 cup chopped celery
- Black Pepper
- Dried Rubbed Sage
- Garlic Cloves
- Dried Cherries
- 1/2 cup chopped walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Quinoa Stuffing With Leeks Walnuts And Cherries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Quinoa Stuffing With Leeks Walnuts And Cherries
- Prepare 1 cup quinoa according to package directions, using 2 cups of vegetable broth instead of water.
- Once cooked and all broth is absorbed, fluff with a fork.
- Meanwhile, spray a large skillet with cooking spray and add 2 tablespoons of butter.
- Melt butter over medium-high heat.
- Add 2 cups thinly sliced leeks, 1 cup chopped celery, 1/2 teaspoon black pepper, and 1 teaspoon dried sage.
- Sauté until leeks and celery are tender, about 10 minutes.
- Add 2 cloves minced garlic and cook for 1 minute.
- In a large bowl, combine the cooked quinoa and the sautéed vegetable mixture.
- Stir in 1 cup fresh or dried cherries (or cranberries) and 1/2 cup chopped walnuts.
- Gently heat through just before serving. Taste and add salt if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
6g
Carbs
6g
