Another of our favorite quinoa recipes, this is a great alternative to stuffing for Thanksgiving Day.
• 1 C Vegetable Broth
• ½ C Quinoa
• ¼ C diced celery
• ¼ C sliced scallion
• ¼ C diced sugar snap peas
• ¼ C dried cranberries
• ¼ C chopped pecans
• 1 T (heaping) Chia seeds
• 1 T expeller pressed oil mayonnaise
• 3-6 fresh basil leaves, cut or sliced in thin strips
• 1 T expeller pressed olive oil
• juice of ½ lime
• salt and pepper to taste
Place vegetable broth and quinoa in a pan and bring to a boil, reduce to simmer for about 12 minutes until all liquid is absorbed. Spread cooked quinoa on parchment paper and allow to cool. Dice celery, scallion and sugar snap peas. Chop pecans. Combine cooled quinoa and all other ingredients in a bowl and toss. Refrigerate for one hour to allow flavors to develop. Serve cold or reheated. Makes 6- ½ Cup servings.
Per Serving: Calories -164, Protein – 3.29 g, Fat – 9.35 g, Carbohydrates – 17.56 g, Fiber – 3.3 g, Sugar – 5.2 g