Quinoa stuffing

I was involved in a message board discussion yesterday and today at GFCFrecipes about how to get more protein in a child's diet if they're picky about meats. One way is to introduce the quinoa or amaranth grains into the diet -- if you can find a good recipe for the child. I haven't mastered amaranth yet, but I do make a quinoa recipe that the kids love. It's called "broccoli circles." This is from my posting:

  • 1 cup quinoa grain
  • 1 cup broth -- I use homemade chicken broth.
  • 1 cup water
  • margarine -- I use ghee (clarified butter)
  • 1/2 medium onion
  • 3-6 celery stalks (depends on preference - I use 3)
  • 1 tsp sage
  • 1 tsp sea salt
  • 1 tsp pepper (I skip this)
  • 1 tablespoon parsley flakes

Now, bring water and broth to boil. Add quinoa. Bring to boil. Cookover medium heat for 12 minutes OR until quinoa has absorbed all theliquid. (When cooked, quinoa will "pop" open, thus creating the "circles.") In a skillet, melt the margarine or ghee, cook chopped onion and celery about 10 minutes. (I dice the celery in smaller pieces) In a large bowl, combine the quinoa, onion mix and the spices.

I got this recipe from Bob's Red Mill's website. It says you can use this to stuff a turkey. However, my kids used to love eating broccoli pieces but cannot anymore because of one daughter's food intolerance. When this recipe cooks, the parsley pieces sticking to the celery gives the appearance of broccoli. When the kids saw it, they called it broccoli and then they saw the quinoa and said, "circles." So, "broccoli circles."


jim said…
This is more discussion from the GFCFrecipes group about the "broccoli circles" recipe. Another member said her child was intolerant of celery and also was not sure of using the ghee. What else would work. Here's how I responded:

In place of celery -- try anything that you can dice into a broccoli
shape, like zucchini, eggplant, etc. And, yes, you can use oil. I
think the best advice I got about feeding the kids was to be
creative and think outside the box. I'm still learning to do that,
but it's true. If rice is a problem, try sorghum. If potatoes are a
problem, try plantains. If celery's a problem, try zucchini,
eggplant, asparagus, cardoon, fennel stalks, bok choy or jicama.
However, if your son's intolerant of celery, he's probably
intolerant to parsley too -- same family. If so, use basil, sage
leaves or chop up any leafy veggie, like lettuce, spinach, swiss
chard, beet tops, turnip tops, chicory, collards, cress or New
Zealand Spinach (not related to spinach).

Hope this helps. Something eventually will work.

Tenille said…
Mmm! This looks yummy!

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