Chelsea Lincoln

　　This dressing makes a tasty side dish baked on its own. The variations given below dress it up for holidays and make it especially good for stuffing a turkey or other bird—not to mention pork chops and chicken breast.

　　

Ingredients

Serves 8

　　1 cup vegetable stock

　　1 cup quinoa

　　2 ounces (1/2 stick) unsalted butter or nonhydrogenated margarine

　　1 onion, chopped

　　6 stalks celery, diced

　　1 tablespoon fresh sage

　　1/2 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.

　　

Step 3

Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.

　　

Step 4

Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.

　　

Step 5

Garnish with parsley before serving.

　　Variations:

　　Quinoa Stuffing with Dried Cherries and Almonds

　　Add 1/2 cup dried tart cherries and 1/2 cup toasted slivered almonds to the stuffing before baking.

　　Quinoa Stuffing with Pistachios and Figs

　　Omit the sage and add 1/2 cup chopped dried figs and 1/2 cup chopped toasted pistachios before baking.

　　With permission from Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day by Miriam Backes and The Bob's Red Mill Family. © 2009 by Bob's Red Mill. Published by Running Press, a member of the Perseus Books Group.