Garlic & Mushroom Quick Quinoa Stuffing
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Garlic & Mushroom Quick Quinoa Stuffing

1:23

Prep time: 
30 minutes
Cook time: 
15 minutes
Servings: 
2
½ cup
chicken stock, boiling
¼ cup
roasted leeks, chopped
¼ cup
roasted carrots, chopped
¼ cup
roasted celery, chopped
¼ cup
roasted red pepper, chopped
1 tablespoon
2 teaspoons
sage, chopped
1 teaspoon
salt

If you’re not sure what to do with your Thanksgiving leftovers, we have a terrific (and tasty) option for you. Our Savory Garlic & Mushroom Q Cup™ Quinoa in a Cup has Shiitake mushrooms, garlic and chives, making it an ideal and super-flavorful base for your leftover turkey. We’ve made it even better with the addition of leeks, carrots, celery and red pepper.

  1. Place oven at 350F. Line sheet pan with parchment paper.
  2. In a bowl combine almond oil with leeks, carrots, celery, red pepper, and salt.
  3. Place vegetables on prepared sheet pan and roast for 20-25 or until lightly browned.
  4. Add ½ cup boiling chicken stock to savory garlic and mushroom Q Cup™, stir, and cover for 5 minutes. 
  5. Combine cooked quinoa with roasted leeks, carrots, celery, red pepper, Marcona almonds, and sage.

 

Serving Suggestion:

Serve warm with turkey breast, gluten-free gravy and top with cranberry.