Description
A healthy recipe for Thanksgiving that fits your dietary needs.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
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 cooked.
- In a skillet, heat olive oil over medium heat.
- Add celery, carrots, and onions. Sauté until soft.
- Add garlic, thyme, and rosemary. Cook for another 2 minutes.
- Combine sautéed vegetables with cooked quinoa.
- Stir in walnuts and cranberries. Season with salt and pepper.
- Serve warm.
Notes
- Quinoa can be substituted with brown rice.
- Adjust seasoning according to your taste.
- Can be made a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: thanksgiving fit, healthy thanksgiving, vegan thanksgiving