- 1 cup quinoa
- 2 cups water (or stock of your choice)
- 1 onion, diced
- 1 pound fresh mushrooms, sliced (I like to use the variety pack)
- 2 medium apples - peeled, cored, and chopped
- 1/4 cup pine nuts
- 1/3 cup dried cherries
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tsp poultry seasoning
Bring water to a boil in a medium pot on high heat. Add quinoa. Reduce heat to medium-low and cook for 12 minutes, or until water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
In a large bowl, combine the onion, mushrooms, apples, pine nuts, cherries, garlic, salt, pepper, poultry seasoning, and quinoa. Mix well.
Pack lightly into uncooked turkey. Roast turkey as directed.
(8 servings = per serving)
Fat: 4.5 g
Carbs: 29 g
Protein: 5.5 g