Quinoa Stuffing!

I was on Frankly Speaking yesterday, a blog-talk radio broadcast in Chicago talking about eating well over the holidays and I shared this recipe!  The full recipe will be posted on Nourish This by next week :)  Enjoy!  

Ingredients:
   •    3/4 cup quinoa
   •    1 1/2 cups water
   •    1 cup finely diced carrots
   •    1 cup finely diced celery
   •    1 cup finely diced white onions
   •    2 tsp. Extra virgin olive oil
   •    2 cups diced chestnuts
   •    1/2 cup dried, unsweetened cranberries
   •    1 cup finely diced granny smith apples
   •    2 cloves minced garlic
   •    2 cups vegetable or chicken stock
   •    1 TBS poultry seasoning
   •    2 TBS finely chopped fresh sage
   •    2 TBS finely chopped fresh parsley
   •    1 tsp. Sea salt
   •    2 whole eggs
   •    2 1/2 cups almond milk
   •    3 slices gluten-free bread

How To Prepare:
Pre-heat your oven to 350 degrees.
Start by rinsing your quinoa in a fine strainer to help remove some of the bitter taste after cooking.  Bring the water and quinoa to a boil in a medium sauce pan.  Once the mixture has reach a boil, reduce the temperature to low and simmer for 10-12 minutes or until the quinoa has absorbed all of the water.
Next, wash and finely dice carrots, celery and onions and saute in a large skillet with olive oil for about 5 minutes over medium heat.  You want the veggies to sweat (meaning cook without browning) until they are fork tender. 
Add your diced chestnuts, cranberries, apples and garlic, saute another 3 or 4 minutes, stirring constantly.  Pour the stock over the veggies and stir to remove bits stuck to the bottom of the pan.  Toss in herbs and salt and let sit over medium-low heat while you finish the last part.
Toast your gluten-free bread until slightly brown and cut into 1/2” cubes, set aside. 
In a mixing bowl, whisk together eggs and almond milk. 
Brush the bottom of a 9x13 baking dish with olive oil just to help the stuffing not stick when serving.
Pour in the sauteed veggies, quinoa and gluten-free bread.  Combine with a large spoon to evenly distribute the mixtures.  Finally, slowly pour the milk and egg mixture evenly over the top of the stuffing.  Bake covered at 350 degrees for 20-25 minutes and uncovered on broil 3-4 minutes (for a crispy top).