Quinoa Stuffing

from Chef Michelle Weaver of Charleston Grill, Charleston, SC

2 tablespoons extra virgin olive oil

1 small onion, small diced

2 cups quinoa

4 cups vegetable stock or water

½ cup dried cranberries

1 cup celery

1 tablespoon sage, fresh and chopped

1 teaspoon thyme, fresh and chopped

1 teaspoon rosemary, fresh and chopped

1 bay leaf

1 teaspoon kosher salt

½ teaspoon white pepper

Rinse the quinoa in cold water.
In a medium Dutch oven, heat the oil and then add onions. Sauté until translucent.
Add quinoa and toast for two minutes. Add broth and then add cranberries, celery, herbs, and salt and pepper.
Stir and bring to a boil. Reduce heat to low, cover and simmer for approximately 15 minutes.
Remove from heat and let it rest for 15 minutes with the lid on.

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