I've been struggling with how to make a quinoa stuffing that doesn't taste like a quinoa summer salad. Then I came across a secret ingredient that saved the day: poultry seasoning. This created a dish that has a real authentic taste to it, without all the traditional gluten/grain type hassle.
And a quick word about quinoa. I've been cooking it for years, and just the other day I found this website that rocked my world. I've been wasting valuable time and energy trying to get a fluffy quinoa (I do the presoak but alas wasn't using the correct water to quinoa ratio). Finally, mystery solved! Just FYI: it's 1 1/4 cups liquid to 1 cup quinoa. So simple!
4 cups cooked quinoa (to your texture preference, see above notes).
1 medium onion, small chop
1 cup walnuts, chopped
1 medium apple, peeled and small chop
2 celery sticks, chopped
1 cup dried cranberries (unsweetened or sweetened with fruit juice and always sulfur dioxide free)
2 cups mushrooms, small chop (optional, not shown in recipe above)
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning
Few turns of the pepper grinder
Oil of choice
1. Coat bottom of pot with oil. Add onions & salt. Saute on med/low for 5 minutes.
2. Add celery & walnuts, stir and cook for 2 minutes.
3. Add apple, thyme, pepper, & poultry seasoning. Stir and cook for 2 minutes.
4. Turn off heat and add in the 4 cups of quinoa along with the cranberries. Mix together quinoa, saute mixture, and cranberries.
*This was excellent the next morning with eggs as a breakfast scramble!