Quinoa Stuffing with Lemon and Rosemary
NOTE: Quinoa,
an ancient South American grain now widely available in
supermarkets and natural food stores, grows with a bitter
protective coating called saponin that is mostly removed during
processing. However, it's still a good idea to rinse quinoa well
before cooking. Rich in iron and protein, this grain has a light,
crunchy texture and nutty flavor, making it perfect for stuffing
small hens. Makes 3 cups.
11/2 cups quinoa, rinsed
3 cups chicken stock or low-sodium canned chicken broth
2 tablespoons butter
1 small onion, chopped fine
1 garlic clove, chopped fine
4 sun-dried tomatoes packed in oil, drained, patted dry, and chopped coarse
1 teaspoon grated zest from 1 lemon
1/2 teaspoon chopped fresh rosemary leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Combine quinoa and stock in saucepan and bring to boil. Reduce heat to low and simmer until liquid is absorbed, 10 to 15 minutes. Transfer to microwave-safe bowl.
2. Meanwhile melt butter in small skillet over medium heat. Add onion and garlic; sauté until softened, 3 to 4 minutes. Add this mixture, along with sun-dried tomatoes, zest, rosemary, and salt and pepper to taste, to quinoa; toss to coat.