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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
To keep up with my everyday adventures, you can follow me here:
Facebook: Kerstin Lindquist QVC
Instagram: KerstinQVC
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