Holiday stress and cooking therapy

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Chef Patricia D'Alessio, Newport Academy

Thanksgiving Quinoa Stuffing


2 cups Red or White Quinoa

4 cups Vegetable Broth

3 Tbsp olive oil

3 stalks Celery, diced

2 red bell peppers, diced

2 Yellow Onions, diced

3 Cloves garlic, minced​

1/2 cup chopped Scallions

1 Tbsp. chopped fresh Sage

1 Tbsp. fresh Thyme

1/2 cup gluten free breadcrumbs

1/4 cup chopped Pecans or Walnuts

1/2 cup dried cherries or cranberries

1/2 cup cooked diced sweet potato

Salt and Pepper to taste


Pre-heat oven to 350 degrees.

In saucepan, simmer quinoa in 3 cups vegetable broth for approximately 15 minutes until cooked.  Set aside in warm spot.

Sauté onions, red pepper, celery and garlic in olive oil and sauté until onions are translucent, about 10 minutes.

Add fresh thyme, sage, salt and pepper until herbs become fragrant.

Reduce heat and add breadcrumbs, stirring to combine well. Add vegetable broth until bread is moist.  Add dried cherries or cranberries if using, stir to coat.

Combine quinoa with breadcrumb mixture, stir well, adjust salt and pepper to taste.  Place in oven proof casserole and bake at 350 degrees for 15 minutes until heated through.  Top with fresh scallions and additional fresh sage if desired.




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