Description
Delicious gluten-free side dishes for Thanksgiving.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of chopped onions
- 1/2 cup of dried cranberries
- 1/4 cup of chopped pecans
- 2 tablespoons of olive oil
- 1 teaspoon of thyme
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat. Cover and simmer for 15 minutes.
- In a skillet, heat olive oil and sauté onions, carrots, and celery until soft.
- Mix the sautéed vegetables with cooked quinoa.
- Add cranberries, pecans, thyme, salt, and pepper. Stir well.
- Serve warm.
Notes
- Adjust seasoning to your taste.
- Can be made a day in advance.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: gluten free thanksgiving sides, quinoa side dish, healthy thanksgiving sides