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This past Sunday after my shift, I had a few close friends over and my cousin Katie and her hubby to celebrate Thanksgiving in July!  I've had this Holiday planned for a while now and the funny thing is, last week in the Cafe at work they served an entire Thanksgiving Meal!  I think they caught wind of what I was up to!

{Turkey and Pie in the Cafe at QVC}

Here's a look at my Thanksgiving spread and some familiar faces you might know!  You'll find the yummy Gluten Free Quinoa Stuffing recipe I use, below!

Happy Thanksgiving in July! Commence summer edition of the Turkey coma.  Here is the Recipe I use for the Gluten Free Quinoa Stuffing (by In Sonnet's Kitchen):

INGREDIENTS

1 cup quinoa

2 cups vegetable broth

1 cup pecans

1 teaspoon dried sage

1 teaspoon dried thyme

1 tablespoon coconut oil

1 small yellow onion, chopped

2 cloves garlic, minced

3 stalks celery, diced

¼ cup chopped fresh Italian parsley

INSTRUCTIONS

1.  Rinse quinoa and place in a large saucepan. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Remove lid and fluff with a fork.

2.  Preheat oven to 250 degrees. Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes. (I recommend watching the pecans because they can easily start to burn). Remove them from the oven. Add the pecans to a food processor. Coarsely chop while adding the sage and thyme. Set aside.

3.  Heat coconut oil in a large pan. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.  Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined. Toss with parsley and serve. 

Enjoy and hope you are having a great Summer!

xo

Kerstin

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