Featured recipe from Marilu’s table * Holiday quinoa stuffing
Here’s something new for your holiday table – a really delicious side dish that’s pretty and good for you.
Quinoa contains complete nutritional protein, so it makes a good dish for vegans at your table (just substitute the egg with egg replacer or flax eggs).
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Red and Green Holiday Quinoa Stuffing
Green * Serves 12
2 Tablespoons extra virgin olive oil
6 cloves garlic, finely sliced, divided
1/2 cup vegetable stock
1 pound pound kale, remove leaves from stem and chop in food processor
salt to taste
white pepper to taste
1-1/2 cups pecans, chopped in food processor
1 cup finely chopped onion
1 Tablespoon chopped fresh sage
1 Tablespoon fresh thyme (strip the leaves from the stem)
2 cups cooked quinoa (rinse well first – more info here)
1 Tablespoon Earth Balance margarine, melted
1 egg, lightly beaten (or equivalent egg replacer)
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds
Preheat oven to 325F. Lightly grease a 9 x 13” glass baking dish with Earth Balance margarine or olive oil (or mist with olive oil).
In a large saucepan over medium high heat, heat 1 Tablespoon olive oil. Add half of the garlic and cook until soft but not yet golden. Raise the heat to high, add the vegetable stock and chopped kale and toss to combine. Cover and cook for 3 minutes. Uncover and continue cooking, stirring until all the liquid has evaporated. Season with salt and white pepper and set aside to cool.
In a large bowl, toss cooked kale and chopped pecans until well combined.
In a separate saucepan over medium high heat, heat 1 Tablespoon of of olive oil; add the onion and remaining garlic; sauté 2 to 3 minutes. Add the sage and continue cooking until onion is caramelized, approximately 3 to 4 more minutes. Stir in the pecan – kale mixture.
Transfer the onion-pecan-kale mixture to a large mixing bowl. Add the cooked quinoa and stir to combine. Stir in the 1 Tablespoon melted Earth Balance margarine. Season with salt and white pepper. Add the egg and wine and toss to coat. Transfer the mixture to the prepared baking dish. Cover and bake 30 minutes. Garnish with pomegranate seeds before serving.
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