CBS Newsletter Recipe - Walnut & Kale Quinoa Stuffing

Sara's choice for the receipt of the month!

Walnut & Kale Quinoa Stuffing (Gluten Free and Vegetarian)

from www.healthyseasonalrecipes.com  

Ingredients

•5 ½ cups vegetable broth,

      divided 

•2 ½ cups rinsed quinoa

•¾ tsp. salt

•½ tsp. ground pepper

•4 cups finely chopped kale

•2 Tbsp. unsalted butter

•2 Tbsp. extra-virgin olive oil

•1 large onion, finely diced

•1 Tbsp. chopped garlic

•2 Tbsp. chopped fresh sage

•2 tsp. chopped fresh thyme

•¼ tsp. cinnamon

•1 cup finely chopped celery

•1 cup chopped toasted walnuts

•½ cup dried cranberries

(try the Ocean Spray Reduced Sugar Craisins®)

Additional equipment :

•Large bowl

•Large saucepan with lid

•9 x 13 baking dish 

•Large skillet

•Non-stick cooking spay or additional olive oil

Preparation:

1)Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt & pepper & return to a simmer. Cover, reduce heat to low to maintain  gentle simmer & cook until quinoa is tender & the broth is absorbed (about 18-22 min.). Remove from heat & let sit 5 minutes. Then remove lid, stir in kale, cover & let sit.

2)Meanwhile, preheat oven to 350 °F. Coat a 9 x 13 in. baking dish with cooking spray.

3)Heat butter & oil in a large skillet over medium-high heat. Add onion & cook, stirring often until the onion is very soft & starting to brown (about 7-9 min.).  Add garlic, sage, thyme & cinnamon & cook until fragrant (about 30-90 seconds). Add celery & the remaining ½ cup broth & cook, stirring often until celery is crisp-tender & the liquid is mostly evaporated (about 4 to 6 minutes).

4)Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.

5)Bake until the mixture is hot, the celery & kale are tender & the top is golden along the edges (about 22-30 min.). 

Notes

To make ahead: Can be prepared through step 4 up to 24 hours in advance. Heat covered with foil for 20 min. before removing foil and continuing with directions in step 5. 

ENJOY!!