Author Notes
This was developed for a cooking class and was served as part of a stuffed chicken breast. Also an excellent stand alone vegetarian dish if vegetable stock or water is used. —Chef RobWez
Ingredients
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2 cups
Red Quinoa. (Rinsed)
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1
Large Onion Diced
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2
Stalks Celery Diced
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2
Carrots Diced
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4 cups
water (for added flavor use Chicken Stock or Vegatable Broth)
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2-4 tablespoons
Unsalted Butter
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1/2 cup
Chopped Walnuts
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1/2 cup
Dried Cranberries
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2 teaspoons
Poultry Seasoning
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S&P tt
Directions
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1.Sauté Onions, add carrots and celery
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2.Add Poultry Seasoning
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3.Turn off heat
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4.In separate pan bring stock or water to boil
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5.Add Quinoa to liquid, return to boil.
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6.Simmer 15 minutes until moisture is absorbed.
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Add mirepoix, (onion/celery/carrot mixture) walnuts and cranberries stir and remove from heat.
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Salt to taste
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