Love stuffing but not the gluten? The tiny Peruvian quinoa seed, offering complete protein and a mild, nutty flavor, makes this dressing robust enough for an entrée but also perfect as a side dish for gluten-free eaters. To cook quinoa, massage uncooked grains under water; drain and repeat. Place 1½ cups quinoa and 3 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer about 15 minutes.
Staff Favorite, Gluten Free, Veggie