Want to accomodate all palates and dietary restrictions this year at Thanksgiving without an investment of time or detraction of flavor?
Whip up a vegetarian quinoa stuffing. Enjoy with turkey, or scoop into half a roasted acorn squash for elegant and healthy decadence.
Makes 1 quart
1 Tbsp olive oil
10 oz shiitake shrooms, stemmed and thickly sliced
10 oz oyster shrooms, sliced
3 leeks, white and light green portions, diced
1 red pepper, seeded and diced
1 jalapeno, seeded and minced
3 garlic cloves, minced
2 Tbsp minced ginger
¼ c white wine or sherry
3 cups cooked quinoa
Sautee shrooms in olive oil over medium heat for about 8 minutes. Notice the shrooms will yield quite a bit of liquid. When liquid is evaporated, add leeks and red pepper and cook for about 5 minutes. Add jalepeno, garlic and ginger and cook until you can smell the fragrance of these three ingredients. Hit with wine, let wine evaporate, add some Bragg’s to taste (careful, a little goes a LONG way). Stir in quinoa, incorporate well and serve.