Description
A delicious and satisfying dairy-free Thanksgiving meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup cranberries
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa to the pot, reduce heat, and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add mushrooms and cook for 5 minutes.
- Add spinach, thyme, salt, and pepper, and cook until spinach wilts.
- Mix the vegetable mixture with cooked quinoa.
- Add cranberries and stir to combine.
Notes
- Can be served warm or at room temperature.
- Feel free to add other vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: dairy free thanksgiving