Quinoa Stuffing with Leeks, Walnuts, and Cherries

Use sweet or tart dried cherries, or you can substitute dried cranberries.

Yield: 8 servings (serving size: about 1/2 cup)

Ingredients

• 2  cups  fat-free, less-sodium chicken broth
• 1/2  teaspoon  kosher salt, divided
• 1  cup  uncooked quinoa
• 1  tablespoon  butter
• Cooking spray
• 2  cups  thinly sliced leek (about 3/4 pound)
• 1/2  cup  chopped celery
• 1/2  teaspoon  freshly ground black pepper
• 1/2  teaspoon  dried rubbed sage
• 4  garlic cloves, minced
• 3/4  cup  dried cherries, coarsely chopped
• 1/4  cup  chopped walnuts, toasted

Preparation

Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.

Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.

Nutritional Information

Calories:

202 (22% from fat)

Fat:

4.9g (sat 1.1g,mono 1.4g,poly 2.1g)

Protein:

5.3g

Carbohydrate:

33.2g

Fiber:

4.4g

Cholesterol:

4mg

Iron:

2.8mg

Sodium:

245mg

Calcium:

63mg