This is a nutrititious alternative to the traditional high carb bread stuffing. The quiona, in addition to being a whole grain, provides a complete protein. The sage and traditional stuffing accouterments provide a unmistakable stuffing flavor.
Be sure to use unsulfured apricots as the sulfur put on apricots to retain their orange color is purely aesthetic and serves no purpose in regards to taste, freshness, or nutrition. The sulfur preservative is not healthy and can affect sensitive people and those with allergies.
Make this dish your own by putting in the desired amount of apricot, if you like a more savory stuffing feel free to leave out the chopped apricots.
The amount of quiona you use depends upon the size of the dish you desire and if you want a dish that is more grain like and fluffy or if you want a dish that is more moist like stuffing.
1/2 yellow onion
5 stalks celery
1/2 red onion
1 T fresh sage
2-3 cups quiona
1/2 cup mix of dates and apricots
1/2 cup -3/4 c chopped apricots (unsulfured)
Cover the dates and apricots with water to soak.
Boil the quiona in 4/6 cups of water for 20 min. This can be done the day before which will even allow the grain to dry out a bit.
Sweat out the yellow onions in some olive oil, when they are softened, add the celery and turn up the heat. Stir frequently to allow some golden color to develop.
After 5 min add the red onion and allow to soften.
Meanwhile blend the apricots and dates that have been soaking in water in the blender or food processor. Add more water if necessary.
Add this mixture to the onion pan and add a bit more water or vegetable broth or apple juice (1/2 c). Also add the chopped apricots. Let this mixture simmer for 5-10 min until softened and thickened. Add, along with chopped sage to quiona.