Brussels Sprouts Quinoa Stuffing

Moya McAllister / M+F Magazine

If you love the flavor of stuffing but not all the bread that comes with it, here’s the answer. To save time, purchase pre-washed Brussels sprouts that are already cut in half. You can also stuff inside a holiday turkey or place it underneath roasted chicken.

Directions: 

Preheat oven to 400°.

Place quinoa in small saucepan, and add 1 cup water. Cook 15 to 20 minutes, covered, over medium heat until tender. Set aside.

Heat a large skillet over medium heat, and add olive oil. Add Brussels sprouts, onion, celery, mushrooms, rosemary, thyme, sage, salt, and pepper. Cook 5 to 6 minutes, stirring well until vegetables start to soften. Stir in quinoa.

Transfer vegetable mixture to a 7x11" baking dish, and bake 20 to 25 minutes until sprouts are fork-tender. Serve immediately.

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