Description
A collection of delicious plant-based recipes for Thanksgiving.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup cranberries
- 1 cup pecans, chopped
- 1 cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- In a skillet, sauté onion, garlic, and celery until soft.
- Add cranberries, pecans, thyme, rosemary, salt, and pepper to the skillet. Stir well.
- Combine the sautéed mixture with the cooked quinoa.
- Serve warm and enjoy.
Notes
- Can substitute nuts with seeds for a nut-free version.
- Adjust spices to your taste.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: plant based thanksgiving recipes