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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What our clients are saying

“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.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“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.”

“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.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

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