This recipe is adapted from website. It's a very versatile dish which can be made ahead of time, in fact it's better to so it has the chance to absorb all the lovely flavours. It can be used as turkey stuffing or if you are vegetarian or vegan swap the chicken stock cube for veg stock and have it as a delicious side dish.
1 cup dry quinoa, rinsed well
1 cube of chicken stock, or veg stock depending on preference
11/2 teaspoons dried mixed herbs
1/2 teaspoon dried sage
1 glug of rapeseed oil
2 sticks of celery finely diced
4 spring onions finely sliced (green stems only)
1/2 cup pine nuts
1/2 cup dried cranberries
Zest of one orange
salt and pepper for seasoning
1. Start by cooking the quinoa (1 part quinoa:1.5 parts water), with the herbs and one cube of chicken stock or veg stock if you are going for the meat-free option, bring to boil & simmer for 20 mins, or until water is absorbed.
2. Meanwhile, in a pan add the oil on a medium heat. Add the celery, spring onions, pine nuts. Saute until the celery is tender and pine nuts are golden brown.
3. When quinoa is cooked, toss with the celery mixture, cranberries and orange zest. Season with salt and pepper to taste.
Store in the fridge up to three days and stuff turkey before cooking, or heat up thoroughly and serve as a side dish.