Description
A dairy-free Thanksgiving feast that everyone can enjoy.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 cup of cranberries
- 1/2 cup of chopped pecans
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- In a skillet, sauté onion, garlic, celery, and carrots until soft.
- Add thyme, sage, salt, and pepper. Stir well.
- Add the sautéed vegetables to the cooked quinoa.
- Mix in cranberries and pecans.
- Serve warm.
Notes
- This dish can be made ahead of time.
- Store leftovers in the refrigerator.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: dairy free thanksgiving, vegan thanksgiving, quinoa recipe