by ChezSuzanne
View
my 124 recipes »
ChezSuzanne's Notes:
Expand1/2 cup dried apricots, halved Ask a question about this ingredient
1/4 cup dried cherries Ask a question about this ingredient
1/4 cup golden raisins Ask a question about this ingredient
1/2 cup brandy, or enough for thoroughly soaking the dried fruit Ask a question about this ingredient
1/2 yellow onion, very small diced Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
2 tablespoons leek, very small diced Ask a question about this ingredient
1 celery stalk, diced Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2/3 cups quinoa, washed Ask a question about this ingredient
1 1/3 cup chicken stock, preferable homemade Ask a question about this ingredient
1 tablespoon chopped Italian parsley Ask a question about this ingredient
1/3 cup spinach leaves, torn into large pieces Ask a question about this ingredient
lemon zest from 1/2 lemon Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 tablespoon lemon juice, freshly squeezed Ask a question about this ingredient
Macerate the dried apricots, cherries and raisins in the brandy for 1 hour in a small bowl, tossing in the brandy occasionally.
Ask a question about this stepSweat the onion, shallot, leek and celery in olive oil until soft and aromatic. This is one of your 2 key flavor components, so don't rush it. Add the qunioa grain and stir to mix in for 1-2 minutes.
Ask a question about this stepAdd the chicken stock, parsley, spinach, lemon zest, salt and nutmeg. Bring to a boil and reduce to a simmer for 15 minutes.
Ask a question about this stepDuring the last 5 minutes of cooking, add the dried fruit leaving any residual brandy in the bowl. This is your second big flavor component. Stir dried fruit into the quinoa mixture thoroughly and cover the pot for 5 minutes. Finish with a squeeze of lemon if needed.
Ask a question about this stepThe quinoa stuffing is now ready. It's beautiful enough to be served on the side or you can use it to stuff your turkey before roasting. If you want the quinoa mixture to hold together better when stuffing the turkey, I recommend you add 1/2 egg to the stuffing as a binder.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
