HAPPY THANKSGIVING!! This is my second favorite holiday (to Halloween) because I get to eat TONS, cook tons, drink fine wine, and then sit and watch football. That’s not even considering the wonderful-ness of seeing my beautiful and loving family and friends. This morning I started my day with a 5K race in downtown Columbia, so that I could eat all day without feeling the slightest guilt. 🙂 The best part might have been sharing the holiday for the first time with our friend from Nigeria, Father Julius. Hope everyone had a blessed and wonderful day today. In case you haven’t figured this out by now, I always am searching for a way to bring something new and spontaneous to the table (and to life in general), so about 3 years ago, I started making a stuffing out of quinoa, a grain of South American origin that is much more nutritious than cubes of bread. My family eats this up pretty quickly and the leftovers are even better! So if you’re willing to break tradition, or in my family’s case, serve something different along with the traditional stuff, give this a try!
2 c quinoa (white or red)
2 small zucchini, cut into 1 in cubes
1 butternut squash, peeled and cubed
1 bunch green onions, chopped
1 c dried apricots, diced
1 c fresh parsley, chopped salt to taste
Bring the water (or stock) and quinoa to a boil. Reduce heat, cover and simmer about 10-15 minutes, until quinoa absorbs liquid. Remove from heat and cool.Saute zucchini and squash in a skillet with olive oil until slightly browned (this step is weird because squash doesn’t really brown, but cook it until it is in fact cooked). Add quinoa to the vegetables. Stir in onions, celery, pomegranate seeds, apricots, cranberries, and parsley. Add lemon juice and salt to taste. This can now be used to stuff a turkey or served as a side dish.
Good luck to those of you who attempt Black Friday sales tomorrow. You’re brave.