Holiday Quinoa Side Dish
This gluten-free quinoa dish is perfect for the holidays with the comforting savory herbs of sage, rosemary and thyme. It's a side dish that can be made the day before and heated in a casserole in the oven and topped with dried cranberries and fresh chopped parsley before serving. The vegan and vegetarian options depend on whether you use olive oil or butter for sauteing.
Servings 6 - 1 cup servings
Ingredients
- 1 1/2 cups quinoa
- 1/4 cup walnuts, chopped very small
- 2 3/4 cups vegetable broth, NOT with a tomato base
- 1 teaspoon fresh chopped thyme leaves
- 1 Tablespoon fresh chopped rosemary leaves
- 1 Tablespoon fresh chopped sage leaves
- 1 tsp salt, more later to taste if needed
- 16 -20 fresh cranberries cut in half
- 1 -2 Tablespoons olive oil or unsalted butter
- 1 cup crimini mushrooms, sliced
- 1/4 teaspoon each dry sage, dry thyme and garlic granules
- 1 cup onions, chopped
- 1 cup celery, sliced
- 1/4 cup dry white wine
- *Dried cranberries and fresh chopped parsley to garnish - optional pomegranate seeds*
Instructions
- Combine the dry quinoa with the chopped walnuts and toast in a dry frying pan on a medium heat - stirring often as it toasts for about 5 minutes. Do this until the edges start to brown and the quinoa smells nutty and turns a light golden color. Keep a close eye on it so it doesn't burn - it can happen quickly! Remove from burner and set aside.
- In a large, thick bottom pot, bring to boil 2 3/4 cups vegetable broth
- Add 1 Tablespoon fresh chopped rosemary, 1 Tablespoon fresh chopped sage, and 1 teaspoon fresh thyme leaves and a teaspoon of salt
- When it returns to a boil, turn down and simmer for about 2 minutes.
- Add 16 - 20 fresh cranberries cut in 1/2 and leave them in for about 30 seconds to 1 minute.
- Add the toasted quinoa and walnuts and bring it back to a boil
- Turn down the heat to simmer and cover until the liquid is absorbed - about 15 minutes.
- While the quinoa is cooking, saute your crimini mushrooms in a pan with either olive oil or unsalted butter and add 1/4 teaspoon dry sage, 1/4 teaspoon dry thyme and 1/4 teaspoon garlic granules.
- *DO NOT SALT the mushrooms until after they're cooked so they don't release water and get spongy.*
- Cook those until done, then add a little more oil or butter and add the chopped onions and celery and saute until done. Add 1/4 cup dry white wine to deglaze the pan (this captures all the flavors from whatever has stuck to the pan from sauteeing)
- Let it cook for a couple minutes until the wine evaporates - then take it off the heat.
- When the quinoa is done, fluff it up with a fork and put it into a large bowl
- Gently stir in the onion, mushroom, celery mixture - taste and add salt & pepper if needed
- To Serve - top with some dried cranberries and freshly chopped parsley
Notes
This dish can be made the day before. Just cool and refrigerate covered overnight. When you're ready, preheat your oven to 350 degrees F. Lightly oil a casserole dish, add the Holiday Quinoa, cover and put in the oven for 20 - 30 minutes or until thoroughly heated through. Serve and enjoy!
Another great way to serve this side dish is to stuff 2 halves of a baked butternut squash with hot Holiday Quinoa and garnish with dried cranberries, chopped parsley and pomegranate seeds for a delicious and beautiful presentation.