RECIPE: Quinoa Stuffing - CulinArt Group

Eat Well Blog

RECIPE: Quinoa Stuffing

Looking for a complex carbohydrate side dish for the holidays? We’ve got the recipe for you! This Quinoa Stuffing has complex carbohydrates, fiber, protein, and tons of festive holiday flavors.

Quinoa Stuffing

Makes 5 servings

Serving Size: ½ cup

Ingredients:

  • 1/3 cup Quinoa, dry
  • ¼ tsp Salt
  • ½ each Whole bay leaf
  • ¾ cup Water
  • 3 oz Zucchini, cubed
  • 3 oz Yellow squash, cubed
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • 2 tsp Olive oil
  • 3 each Green onions, sliced ½” pieces
  • ¾ oz Dried apricots
  • ¾ oz Dried cranberries
  • 3 Tbsp Italian parsley, fresh, chopped
  • 2 ½ tsp Mint, fresh, chopped
  • 1 tsp Lemon juice
  • ¼ tsp Lemon zest
  • ½ tsp Olive oil

Directions:

  1. Boil water and season with bay leaf and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer for about 20 minutes, until quinoa absorbs the water. Remove from heat, remove the bay leaf, and let cool.
  2. While the quinoa is cooking – heat oil in a pan and sauté the zucchini and yellow squash, season with salt and pepper. Sauté until lightly browned. Combine vegetables and quinoa.
  3. Drizzle on ½ tsp oil and stir in green onions, apricots, cranberries, parsley, and mint. Grate in lemon zest and squeeze on lemon juice to taste. Season with salt and pepper.
  4. Portion out ½ cup stuffing and enjoy!
  • 0
  • November 20, 2019

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“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“Just a note to let you know that you ROCK! You always pour yourself into [The] Webb [Schools] to make the dining experience the very best it can be. I’ve been hearing such positive things about the food quality this year – something I hope you feel really good about. And it is times like this with the Coronavirus that leaders truly emerge. You have been unbelievably accommodating in making last minute changes to how we serve, etc. and all else we do in the dining hall and I just want you to know how much I deeply appreciate your devotion to this special community. You are a key part of it – you model beautifully the very best of Webb. So thank you!!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

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“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

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