Description
A delicious gluten and dairy free Thanksgiving meal that everyone can enjoy.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup cranberries
- 1 cup pecans, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt to taste
- Pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until quinoa is fluffy.
- In a skillet, sauté onion and garlic until translucent.
- Add cranberries, pecans, thyme, rosemary, salt, and pepper. Cook for 5 minutes.
- Combine the quinoa with the mixture in the skillet and stir well.
- Serve warm.
Notes
- Store leftovers in an airtight container.
- This dish can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: gluten free thanksgiving, dairy free thanksgiving, healthy thanksgiving recipes