The inspiration for this newest/first publicly shared recipe 🙂 began the other day while I was browsing through the Williams-Sonoma Store. I am pretty sure I passed by a box/bag of ready to make quinoa stuffing/dressing. That is how in fact most recipes begin for me…either seeing/tasting someone else’s creation or browsing through a favorite cookbook/magazine. Sometimes it’s all I can do to hold myself back from beginning my own take on it at the very moment I taste/see it. So the other day when I was browsing through the store, somewhere in the back of my mind I filed “must try a recipe for Quinoa Dressing”
Today I was roasting turkey for a November Birthday Gathering. I needed an impromptu starch…preferably dressing. My bread stash was low. I had no cornbread made and wanted to skip that step anyway. I did have a box of quinoa. (thank you for the link Lizzle). So…what better day than today to try my hand at Quinoa Dressing.
The next step: Most of the time it’s thumbing through my collection of cookbooks to see how others do it. Today I chose Google 😉 I checked out a few different versions. None of them really striking my fancy. Most of them incorporated too many dried fruits, resulting in a sweeter dressing. My aim was a more savory version…sooo…here is what I did.
I checked out my basics in the fridge and cupboard:
Box of Quinoa-check
onion-check…red onion=even better-check
Craisins-check…yes, I did opt for one added touch of a dried fruit…seemed appropriate
I’m not sure what your thoughts are at this point, but YES, you can be for sure that at just about anytime these ingredients are always on hand. At some point in my blogging I plan to touch on a well stocked cupboard for consistently cooking at home. I think that will be an incredible subject to touch on as we all should cook more at home.
So here goes:
2 Cups Quinoa cooked according to package directions with 1.5 cups water
Heat skillet over medium heat adding:
4 tablespoons of butter
2 tablespoons of olive oil
1 medium red onion (diced)
2 stalks of celery (diced)
Saute above for about 7 minutes, then add:
3/4 Cup of dried fruit of your choice (chopped)
Continue sauteing for two more minutes. Remove from heat. Add cooked Quinoa to your favorite mixing bowl and add:
1/4 ounce dried rubbed sage
1.5 Cups of Chicken Stock
2 Eggs (whole)
1 teaspoon of kosher salt
1/2 teaspoon cracked black pepper
Mix above thoroughly. Spray your favorite (pretty) baking dish with non-stick spray. Press mixture evenly into dish. Bake at 375 degrees for 30-45 minutes (depending on the depth of the pan that you chose) Yields about 10 servings 🙂
The end result=add butter, onions & sage to anything and it will taste great! It was a success. Loved by all and even the children ate it…that’s a +. Give it a try. Let me know what you come up with.