Herbed Quinoa

Quinoa (pronounced KEEN-wah) is a super grain.  This tiny, gluten-free grain is high in fiber, B vitamins, iron, zinc, potassium, calcium and vitamin E.  It is a complete protein whose content is equal to milk!  Try this side dish with Maple Glazed Salmon for an easy dinner that is done in 20 minutes!

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1 cup uncooked quinoa
1 1/4 cup chicken stock
2 tablespoons fresh minced curly parsley or 2 teaspoons dry parsley
1 tablespoon fresh minced dill or 1 teaspoon dry dill
pepper

In a medium saucepan, saute onions and celery in butter until soft.  Add chicken stock and bring to a boil.  Add quinoa to boiling water and stir.  Cover and reduce heat to a simmer for 12 minutes.  Remove from heat and add herbs.  Cover and allow quinoa to sit, covered, for 5 minutes.  Fluff with fork before serving.  Serves 4. 

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Wild Rice Stuffing

2 cups wild rice, soaked over night
2 tablespoons butter
2 stalks celery, diced medium
1 small onion, diced small
2 cloves garlic, minced
salt & pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup raisins
1/4 cup chicken or vegetable stock

Preheat oven to 375 degrees.  Drain and rinse soaked wild rice.  Cook rice in boiling water until it starts to burst, about 20 minutes, then drain.  Meanwhile, in a large skillet, heat butter over medium heat.  Add celery, onion, and garlic.  Cook until onion is translucent, about 5 minutes.  Season with salt and pepper.  Add drained rice, pepitas, raisins, and broth.  Stir to combine and transfer to a 9-inch square baking dish.  Bake until heated through, about 20 minutes.  Serves 8.