Prep Time: 20-25 minutes | Cook time: 25 minutes | Yield: 6 to 8 servings
Ingredients:
1 cup cooked quinoa
1 15 oz can, Cannelini Beans (organic preferred)
1/2 yellow onion, diced
1 small box mushrooms (cremini or button), quartered
1 tsp dried basil
1 tsp dried oregano
2-3 splashes red wine vinegar
1/3 cup apple juice
2 tbsp olive oil
2 tbsp Earth Balance or Smart Balance or butter
1/4 cup pistachios
1/4 cup slivered almonds
1/4-1/2 cup cranberries
Sea salt and pepper to taste
(optional) 16 oz fresh maple sausage or Jimmy Dean Roll
Instructions:
1. Prepare quinoa. Bring to a boil 1 cup of water or vegetable stock then add quinoa and bring back to a boil. Cover, reduce heat to simmer for 11-12 minutes, let stand for 10 minutes (covered).
2. (optional step) You can make this with or without sausage. If you do, add the sausage to a skillet and break down to small crumbles. Once cooked, poor on to paper towel to drain excess oil. Add to quinoa during step 5 of this recipe.
3. Heat 1 tbsp olive oil on medium-low heat in a medium-sized skillet. Add mushrooms and diced onion and let saute on low for 8-10 minutes. Lightly salt and pepper the mushrooms and onion then add basil and oregano.
4. Once quinoa is cooked, rinse and drain beans and add them to the cooked quinoa.
5. Add Earth Balance and remaining olive oil to quinoa. Add 2-3 dashes of red wine vinegar and apple juice, nuts and cranberries – turn heat on to medium for 4-5 minutes to warm and soften cranberries.
Quinoa Recipe: Vegetarian Thanksgiving Recipes By Liberty Tsighis, November 16, 2012
