Winter Quinoa Dressing with Apples and Dried Cranberries
1 1/4 cups uncooked quinoa
1 3/4 cups low-sodium broth (chicken or vegetable)
1 tablespoon olive oil
2 tablespoons butter
2 sweet Italian turkey sausages, casings removed
2 small celery stalks (or 1 large), chopped (about 1 cup)
1/2 yellow onion, chopped (about 1 cup)
6 ounces fresh mushrooms, roughly chopped 1 apple, cored and diced
1/2 cup dried cranberries
1/4 cup pine nuts
2 cloves garlic, minced
1 teaspoon minced fresh rosemary
2 teaspoons chopped fresh sage
Kosher salt and ground black pepper
1 3/4 cups low-sodium broth (chicken or vegetable)
1 tablespoon olive oil
2 tablespoons butter
2 sweet Italian turkey sausages, casings removed
2 small celery stalks (or 1 large), chopped (about 1 cup)
1/2 yellow onion, chopped (about 1 cup)
6 ounces fresh mushrooms, roughly chopped 1 apple, cored and diced
1/2 cup dried cranberries
1/4 cup pine nuts
2 cloves garlic, minced
1 teaspoon minced fresh rosemary
2 teaspoons chopped fresh sage
Kosher salt and ground black pepper
Instructions:
In a large microwave-safe baking dish, combine the quinoa, broth and olive oil. Cover and microwave for 11 minutes, then allow to sit in the microwave for another 2 minutes. Remove the dish from the microwave and stir the quinoa. Depending on the power of your microwave, you may need to adjust the cooking time.
Meanwhile, in a large saute pan over medium heat, melt the butter. Add the sausage and cook, breaking up the meat with a spoon, until the meat is golden, about 7 minutes. Add the celery, onion and mushrooms, and cook until the vegetables are tender, another 7 minutes. Add the apple, cranberries, pine nuts, garlic, rosemary and sage, then cook an additional 2 minutes.
Combine the quinoa with the sausage and vegetable mixture and serve immediately.