Description
Delicious gluten free sides for your Thanksgiving feast.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 cup of diced onions
- 2 tablespoons of olive oil
- 1 teaspoon of thyme
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat to low. Cover and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add carrots, celery, and onions. Sauté until tender, about 5-7 minutes.
- Stir in thyme, salt, and pepper.
- Once quinoa is done, fluff with a fork and mix in the sautéed vegetables.
- Serve warm.
Notes
- This dish pairs well with turkey.
- Feel free to add other vegetables like bell peppers or zucchini.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: gluten free thanksgiving sides