Quinoa Stuffing with Cranberries and Pecans

From Katherine's Kitchen

• 2 cups organic chicken broth
• 1/2 tsp kosher salt
• 1 cup uncooked quinoa (we like Seeds of Change)
• 1 TB butter substitute (I use Earth Balance Buttery Spread)
• 1/2 cup chopped celery
• 1 cup sliced leeks
• 1/2 tsp fresh sage
• 4 cloves garlic minced
• 1 cup dried cranberries
• 1/4 cup toasted pecans
• Salt and pepper to taste

Bring broth and salt to a boil.  Add quinoa, cover, reduce heat and cook according to quinoa package directions. Simmer 20 minutes or until liquid is absorbed.  Remove from heat, let stand 5-10 minutes, fluff with a fork.  In a separate, large pot, melt butter substitute, add leek and celery, season with salt and pepper to taste, add sage.  Cook 10 minutes until tender.  Add garlic, cook 2 minutes, then stir in quinoa, cranberries and pecans.  Simmer until heated throughout.

(This is better served on a side as stuffing substitute, not cooked inside your turkey.)

Variations: mix and match to your taste:  substitute dried cherries or dried apricots for dried cranberries, substitute toasted walnuts or pine nuts for pecans, omit celery if desired, substitute green onions or shallots for leeks.  It's all tasty!

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