Quinoa Pecan Dressing

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup pecans
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 2 tablespoons sunflower oil or coconut oil
• 1 small yellow onion, chopped
• 1 ½ cups chopped cremini mushrooms
• 1 small apple, cored, peeled and chopped into small chunks
• ¼ cup vegetable broth, white wine or water

Instructions

1. Preheat oven to 350° F.
2. Rinse quinoa and place in a large saucepan. Add vegetable broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove lid and fluff with a fork.
3. Spread pecans on the baking sheet and place in the oven until lightly toasted (~5 - 7 minutes). Remove from oven and transfer to the food processor. Coarsely chop the pecans while adding the sage and thyme. Set aside.
4. Heat oil in a large sauté pan. Add onions and cook until translucent. Add mushrooms and continue to sauté until mushrooms are tender. Add apple chunks and vegetable broth. Cover and simmer for 5-7 minutes, until apple is tender. Add 1 cup cooked quinoa (you will have leftover quinoa) and the pecan/herb mixture to the sauté pan and stir until all ingredients are well combined.

Makes 4-6 servings