Herbed quinoa, pis­ta­chio & cran­berry stuff­ing

Healthy Food Guide (Australia) - - RECIPES -

gluten free dairy free vege­tar­ian di­a­betes friendly

1¼ cups quinoa

¼ cup sun­flower seeds, toasted

¼ cup chopped flat-leaf pars­ley

2 ta­ble­spoons chopped sage

½ cup dried cran­ber­ries, coarsely chopped

½ cup pis­ta­chio ker­nels, chopped

1 cel­ery stalk, finely chopped

2 medium granny smith ap­ples, un­peeled, coarsely grated

¹⁄³ cup finely chopped chives

4 shal­lots, thinly sliced

2 eggs, lightly beaten (see Note)

1 Pre­heat oven to 180°C. Cook quinoa fol­low­ing packet di­rec­tions. Drain. Trans­fer to a large bowl. 2 Add 2 ta­ble­spoons of sun­flower seeds to the bowl with the pars­ley, sage, cran­ber­ries, pis­ta­chios, cel­ery, ap­ple, chives and half the shal­lots. Sea­son with black pep­per. 3 Stir in eggs and trans­fer to an 8–cup ca­pac­ity bak­ing dish. Cover and bake for 20 min­utes. Un­cover and bake for 10 min­utes. Serve stuff­ing sprin­kled with re­main­ing seeds and shal­lots.

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