Description
A delicious vegan Thanksgiving meal that satisfies everyone.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup cranberries
- 1 cup chopped walnuts
- 1 cup diced celery
- 1 cup diced carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and let it simmer for 15 minutes.
- In a skillet, sauté onion, garlic, celery, and carrots until soft.
- Add cranberries and walnuts to the skillet. Cook for 5 minutes.
- Mix the sautéed vegetables into the cooked quinoa.
- Add thyme, rosemary, salt, and pepper. Stir well.
- Serve warm.
Notes
- Adjust seasoning to your taste.
- Can be made a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan thanksgiving, plant-based meal, quinoa dish