NOW Foods Garlic & Mushroom Quick Quinoa Stuffing
  • 1 Ellyndale® Naturals Savory Garlic & Mushroom Q Cup™
  • ½cup chicken stockboiling
  • ¼cup roasted leekschopped
  • ¼cup roasted carrotschopped
  • ¼cup celerychopped
  • ¼cup roasted red pepperchopped
  • ¼cup NOW Real Food® Marcona Almonds
  • 1tablespoon Ellyndale Naturals™ Premium Almond Oil
  • 2teaspoons sagechopped
  • 1teaspoon salt
  1. Place oven at 350F. Line sheet pan with parchment paper.
  2. In a bowl combine almond oil with leeks, carrots, celery, red pepper, and salt.
  3. Place vegetables on prepared sheet pan and roast for 20-25 minutes or until lightly browned.
  4. Add ½ cup boiling chicken stock to savory garlic and mushroom Q Cup, stir and cover for 5 minutes.
  5. Combine cooked quinoa with roasted leeks, carrots, celery, red pepper, Marcona almonds and sage.
  6. Place gluten-free stuffing in bowl. Serve warm with turkey breast, gluten-free gravy and top with cranberry!