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    Savory Quinoa “Stuffing” with Sage and Thyme

    quinoa-grains

    This is a good addition to the traditional holiday feast, or any winter meal for a cold night. If quinoa is a new food for you or your family, this is a nice recipe to start with because it incorporates familiar and beloved flavors with a nutrient dense seed, quinoa.

    Savory Quinoa with Sage and Thyme
    Serves 5-6

    Ingredients:
    1 T. olive oil, coconut oil or butter
    4 stalks celery
    2-3 garlic cloves
    1 yellow onion
    1 T. herbs de Provence
    1 T. dried thyme
    1 T. dried sage
    1 t. sea salt
    1 bay leaf
    1 c. quinoa
    2 ½ c. filtered water
    1 t. honey

    Directions:
    1. Rinse and chop the celery into ¼ inch pieces. Peel, then chop the onion into ¼ inch pieces. Peel and slice the garlic into disc-shaped slices.
    2. Heat a saucepan over medium heat. When the pan is hot, add the oil and onions. Stir to coat the pan and onions with oil. Add remaining ingredients except the last three. Sautee for 10 minutes, until celery is beginning to soften and turn translucent. Turn the heat off.
    5. Heat the water in a covered saucepan over medium heat. When it is simmering, add the quinoa, honey, and sautéed vegetable/herb mixture. Stir to combine. Cover and reduce heat to med-low.
    6. Cook for 20-25 minutes, until all the water is absorbed and the quinoa is tender. You do not need to stir it during the cooking process, just check halfway through that it is not boiling violently, but just simmering gently. If it is boiling, lower the temperature.
    7. When the quinoa has absorbed all the water through cooking, remove from the heat. Add more salt and pepper to taste. Serve warm. Enjoy!

    Try the recipe and let me know how it goes – did you like it? Did your family like it? What would you change about the recipe? Have you made anything like this before? Leave some feedback for me below!

    xoxo,
    robin

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