Love stuffing but not the gluten? The tiny Peruvian quinoa seed, offering complete protein and a mild, nutty flavor, makes this dressing robust enough for an entrée but also perfect as a side dish for gluten-free eaters. To cook quinoa, massage uncooked grains under water; drain and repeat. Place 1½ cups quinoa and 3 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer about 15 minutes.
Staff Favorite, Gluten Free, Veggie
Recipe Ingredient Details:
4 tablespoons extra-virgin olive oil (divided)
3 large shallots (finely sliced, divided)
2 1/2 cups low-sodium vegetable broth or stock (divided)
1 pound kale, stems and leaves (coarsely chopped)
1 1/2 cups pecans (coarsely chopped)
2 cups leeks (finely chopped)
2 1/2 cups pears (3-4 firm, ripe varieties like Bartlett or Anjou) (unpeeled, diced)
2 tablespoons fresh sage (chopped)
2 tablespoons fresh thyme leaves
4 cups cooked quinoa (1 1/2 cups uncooked)
1 large orange (juice of)
2 eggs (lightly beaten)
Preheat oven to 325°. Lightly oil a 3-quart casserole dish.
In a large saucepan over medium-high heat, add 1 tablespoon oil. Add half the shallots and cook until soft. Increase heat to high, add 1 cup broth or stock, kale, and pecans, and toss to combine. Cover and cook for 3 minutes. Uncover and continue cooking, stirring until all liquid has evaporated. Set aside to cool.
In a separate saucepan over medium-high heat, heat 2 tablespoons oil, add remaining shallots and leeks, and sauté 2–3 minutes. Add pears and sauté until lightly browned, 3–4 minutes more. Stir in sage and thyme. Stir in pecan-kale mixture.
Transfer mixture to a large bowl. Add cooked quinoa and gently stir to combine. Stir in juice and remaining 1 tablespoon oil. Season with salt and pepper to taste. Add eggs and remaining 1½ cups broth or stock and toss to coat. Transfer to prepared baking dish. Cover and bake 30 minutes. Serve immediately.
Recipe Additional Notes:
PER SERVING: 214 cal, 12g fat (8g mono, 3g poly, 1g sat), 30mg chol, 5g protein, 21g carb, 4g fiber, 45mg sodium
Tue, 2011-11-01 15:48