WILD MUSHROOMS AND SAGE QUINOA STUFFING
3.5 cups vegetable broth
1/2 teaspoon sea salt
1.5 cup uncooked quinoa
1 tablespoon ghee or olive oil
3 cups thinly sliced leek (about 3/4 pound)
3/4 cup chopped celery
8 oz. wild mushrooms
1/2 teaspoon freshly ground black pepper
2 T. mix of thyme, sage or rosemary
4 garlic cloves, minced
3/4 cup dried cherries, coarsely chopped
1/2 cup chopped walnuts, toasted
1. Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
2. Let stand 5 minutes; fluff with a fork.
3. Melt ghee or olive oil in a large nonstick skillet over medium heat. Add leeks, celery, wild mushrooms, remaining 1/4 teaspoon salt, pepper, and herbs; cook 10 minutes or until tender, stirring occasionally.
4. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.