Description
A delicious vegetarian feast for Thanksgiving.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup cranberries
- 1 cup walnuts, chopped
Instructions
- Rinse 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 pan, sauté onion, garlic, carrots, and celery until soft.
- Add mushrooms and cook until golden.
- Add thyme, rosemary, salt, and pepper.
- Combine sautéed vegetables with cooked quinoa.
- Add cranberries and walnuts. Stir to combine.
- Serve warm.
Notes
- Can substitute quinoa with rice.
- Add more vegetables as desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian thanksgiving, thanksgiving recipes, vegetarian dishes