by ChezSuzanne
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ChezSuzanne's Notes:
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1/2 cup
dried apricots, halved
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1/4 cup
dried cherries
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1/4 cup
golden raisins
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1/2 cup
brandy, or enough for thoroughly soaking the dried fruit
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1/2
yellow onion, very small diced
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1
shallot, minced
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2 tablespoons
leek, very small diced
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1
celery stalk, diced
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1 tablespoon
olive oil
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2/3 cups
quinoa, washed
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1 1/3 cup
chicken stock, preferable homemade
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1 tablespoon
chopped Italian parsley
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1/3 cup
spinach leaves, torn into large pieces
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lemon zest from 1/2 lemon
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1/4 teaspoon
nutmeg
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1/2 teaspoon
salt
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1 tablespoon
lemon juice, freshly squeezed
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Macerate the dried apricots, cherries and raisins in the brandy for 1 hour in a small bowl, tossing in the brandy occasionally.
Ask the hotline about this step!Sweat 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 the hotline about this step!Add the chicken stock, parsley, spinach, lemon zest, salt and nutmeg. Bring to a boil and reduce to a simmer for 15 minutes.
Ask the hotline about this step!During 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 the hotline about this step!The 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.
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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.
