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
Serves: 4-6
Ingredients
-
2
cups Red Quinoa. (Rinsed)
-
1
Large Onion Diced
-
2
Stalks Celery Diced
-
2
Carrots Diced
-
4
cups water (for added flavor use Chicken Stock or Vegatable Broth)
-
2-4
tablespoons Unsalted Butter
-
1/2
cup Chopped Walnuts
-
1/2
cup Dried Cranberries
-
2
teaspoons Poultry Seasoning
-
S&P tt
Directions
- 1.Sauté Onions, add carrots and celery
- 2.Add Poultry Seasoning
- 3.Turn off heat
- 4.In separate pan bring stock or water to boil
- 5.Add Quinoa to liquid, return to boil.
- 6.Simmer 15 minutes until moisture is absorbed.
- Add mirepoix, (onion/celery/carrot mixture) walnuts and cranberries stir and remove from heat.
- Salt to taste