Celery Olive Oil Onions Recipes

Ellen’s Quinoa Dressing

A great side dish any day of the year!

1 ¼ C Quinoa with water to cover. Soak while chopping ingredients.
2 ½ C chicken stock or broth (stock gives richer flavor)
1 C roasted chestnuts, peeled and rough chopped (1 5.25 oz bag of Galli Organic Chestnuts)
1 medium onion, chopped
2 stalks celery, chopped
1 shallot, finely chopped
1 TBSP. EVOO (extra virgin olive oil)
1 tsp. ground sage
1 tsp. thyme
¼ tsp. black pepper, best freshly ground
½ tsp. kosher salt (or, to taste)
½ C freshly grated Asiago or Reggiano Parmesan cheese (optional, but really makes a difference-YUM!)

Drain quinoa. Combine with chicken stock into medium pan. Cover and bring to a boil. Reduce heat and simmer 14-15 minutes, until stock evaporated. Remove from heat, fluff with a fork, and keep covered. While quinoa is simmering, in medium saucepan, sauté onion, celery, shallot and spices 5-6 minutes, until soft. Set aside and cover to keep warm.

After fluffing Quinoa, immediately add chopped chestnuts, onion mixture and cheese.

Covered, it will stay warm on the stovetop for at least 20 minutes.

Great additions include: Wild rice, chopped green peppers and or mushrooms to the sauté mix, chopped walnuts, almonds or pecans, or dried cranberries or golden raisins that have been soaked in boiling water (NOT boiled in water) and drained.

Great spices instead of sage and thyme include: oregano and basil for an Italian twist, fennel seed for a sausage-like flavor, curry for an Indian flair, or garlic for those who just love garlic!


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