Description
A delicious vegan Thanksgiving dinner that everyone will enjoy.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of cranberries
- 1 cup of pecans
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chopped vegetables (carrots, celery, bell peppers)
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Rinse 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 liquid is absorbed.
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add chopped vegetables and cook until tender.
- Stir in cranberries and pecans.
- Add cooked quinoa to the skillet, mix well.
- Season with salt and pepper to taste.
Notes
- This dish can be made ahead of time.
- Serve warm or at room temperature.
- Feel free to customize the vegetables based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan thanksgiving, plant-based, holiday meal