Thanksgiving Dinner Alternative: Quinoa instead of Stuffing

Get Stuffed With Unstuffing 

 1 cup quinoa (or whole grain of choice)
2 cups water
1/2 onion, coarsely chopped
2 cups broccoli, coarsely chopped
two large handfuls baby spinach
2 cloves garlic, minced
1/2 cup raw pumpkin seeds, or nut/seed of choice
1/4 cup dried cranberries
2 Tbs honey
2 Tbs olive oil
sea salt and pepper to taste

• Using a fine mesh sieve, thoroughly rinse whole grains until water runs clear. Place in pot
• Add water, chopped onion and garlic.
• Cover pot, bring to a boil and then reduce to a low simmer for 10 minutes.
• Add chopped broccoli on top of simmer grains and cook for another 10 minutes.
• While cooking, lightly toast pumpkin seeds on low to medium heat in a dry pan. Remove once they become fragrant but not too browned.
• Once all water has been absorbed, turn off stove, add spinach and cover. This will allow spinach to steam without getting overcooked.
• Stir in olive oil and honey
• Add in cranberries, sea salt and pepper
• Serve warm or at room temperature