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Gluten-free Thanksgiving quinoa dressing recipe

Quinoa dressing
Mary Thomas

Are you, family, or friends allergic or sensitive to gluten? Try this delicious gluten-free recipe for Thanksgiving dressing.

What is Quinoa?
Quinoa (pronounced “keen-wah”) is a seed related to spinach or Swiss chard. However, because of its texture (similar to rice), quinoa serves as a great substitute for grains. It is low on the glycemic index, making it great for diabetics, and because it contains all of the essential amino acids, quinoa is an excellent source of protein for vegans.

Quinoa Thanksgiving dressing recipe:

1 Cup finely chopped organic celery
1 Cup finely chopped organic onion
1 Tablespoon organic butter from grass-fed cows
1 Cup organic quinoa (uncooked)
2 Cups organic chicken or vegetable broth
1-2 teaspoons dried organic thyme (to taste)
1-2 teaspoons dried organic sage (to taste)
½-1 teaspoon organic black pepper (to taste)
1-2 teaspoons sea salt (to taste)

In a large pan, sauté celery and onions in organic butter until tender. Add spices to mixture and mix well for about a minute. Add the organic chicken or vegetable broth and quinoa. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes. Once quinoa has absorbed all the broth, fluff with a fork and serve. Makes about 8 one cup servings.

Add some or all of the various options:
• Add finely chopped or shredded carrots for color (sauté along with celery and onion)
• Add ½ to 1 Cup dried cranberries for sweetness and color (add after the broth is absorbed but the quinoa and the mixture is still very hot)
• Add 1 Cup of fully cooked sausage, bacon, or poultry (sauté meat prior to celery and onion, then continue with celery, onion, and spices in the same pan)
• Add ½ teaspoon of rosemary, garlic, or cayenne pepper if desired for taste

Click HERE for Twin Cities’ locations where you can purchase organic ingredients for this recipe and all your holiday food needs.

Need an option for mashed potatoes? Click HERE for mashed cauliflower.

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