Garlic & Mushroom Quick Quinoa Stuffing courtesy ofNOW

  1. Place oven at 350F. Line sheet pan with parchment paper.
  2. In a bowl combine almond oil with leeks, carrots, celery, red pepper, and salt.
  3. Place vegetables on prepared sheet pan and roast for 20-25 or until lightly browned.
  4. Add ½ cup boiling chicken stock to savory garlic and mushroom Q Cup™, stir, and cover for 5 minutes.
  5. Combine cooked quinoa with roasted leeks, carrots, celery, red pepper, Marcona almonds, and sage.
Serving Suggestion:

Serve warm with turkey breast, gluten-free gravy and top with cranberry.


Posted on WholeFoods Magazine 11/21/2016