INGREDIENTS
1 leek, sliced thin, washed well
8 oz mushrooms, chopped
2 carrots, diced
2 ribs celery, diced
1 cup quinoa
1/3 cup lentils
3 cups vegetable broth
2 teaspoons thyme
1 teaspoon rosemary
1 teaspoon ground sage
1/2 teaspoons salt
1/4 teaspoon black pepper
Optional garnish: chopped parsley
INSTRUCTIONS
Heat a large saucepan over medium-high heat until a drop of water dances on the surface. Add leeks and mushrooms. Sauté until both are shiny and limp. Add carrot, celery, quinoa and lentils. Carefully pour broth into the pan. Stir in the remaining herbs and seasonings. Bring the pot to a boil, then immediately reduce the heat to very low, cover with a lid and cook for 20-25 minutes. Ensure lentils are soft and broth is fully absorbed.
The stuffing can be done at this point, but I recommend adding a little crisp to it. To do this, preheat oven to 425ºF. Place the cooked stuffing into a casserole dish. Leave it loose rather than packing it in tight. Place in the hot oven and bake for 10-15 minutes, or until crisp to your liking across the top.
Garnish with fresh chopped parsley, if desired.
This is just one of the many recipes in my Healthy Holidays Recipe Book. You can grab your copy here. While the recipes have a holiday emphasis I say they're equally delicious year round. Is there a wrong time of year to eat pumpkin pie?
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