While we didn’t have this with Thanksgiving dinner, I made it this past week with a dinner. It seemed perfect for a very cold evening, especially after Kirk and Walker came back up from the lake with red noses from the crisp air.
And I could see leaving behind my cornbread dressing concoctions for this creation. Vegan, gluten-free, plant-based and full of flavor!
Quinoa Chickpea Dressing
- 1 cup quinoa
- 2 cups vegetable broth
- 1 Tbsp extra virgin olive oil
- 1 bunch green onions, white and light green parts, thinly sliced
- 1 cup celery, diced
- 2 crisp apples, peeled, cored and chopped small
- 2/3 cup Dried Cherries
- 1 tsp dried thyme
- 15 ounce can chickpeas, rinsed and drained
- 1 large lemon, zested and juiced
- Ground black pepper and salt to taste
Rinse the quinoa in a fine mesh strainer, shake off. Add it and the broth to a medium saucepan. Bring to boil, turn to medium-low, cover and cook for 15 minutes.
Preheat oven to 350°m lightly oil and 8×8″ glass baking dish.
Heat a large skillet over medium, add oil, green onions, celery, apples and thyme, sauté until tender, stir in cherries and chickpeas, heat through. Take off heat, stir in lemon zest and juice and cooked quinoa.
Season to taste, spread in prepared dish, cover with foil and bake for 20 minutes.
Serves 8, as a side dish, 4 for a meal.
PS: Baby Alistaire says to everyone “Well!”