Ok, this one is so good it requires the full recipe. It's pretty simple but does require some prep and the instructions are a little too detailed to post on my FB page.
Quinoa stuffing:
- pre-cook the quinoa at your convenience. Here at home we almost always have a container of cooked on the go in the fridge. You'll need about a cup to a cup and a half depending on the size of your bird.
- soak quinoa in apple cider for 5-6hrs so it soaks up the moisture and flavour. Use enough cider to completely cover the quinoa in the bowl.
- drain remaining liquid off and save for the roasting pan
- add raisins and crushed walnuts
- stuff bird and place any remaining stuffing in a small dish to heat and serve
The Bird:
- rub olive oil generously all over bird prior to stuffing and placing in the pan.
- once in the pan pour left over cider from soaked quinoa into the bottom of the pan and add enough fresh cider to cover the bottom of the pan entirely.
- tent with tin foil and roast at 375 till done. Usually 1.5-2hrs depending on weight
The Potato:
- boil potatoes till soft. I like to use red potatoes and leave the skin on. This is where a lot of the goodness is hiding.
- drain liquid, add a splash or two of almond milk and about half a small package of goats cheese and mash
There you have it. A super tasty and pretty darn healthy chicken dinner. Prep time on this isn't really that long if you have the quinoa ready to go already. You just have to plan far enough ahead to get it soaking early enough. I think it took me all of about 10min to actually make the stuffing and get the bird in the oven. Hardly missed any of the football game!
Bon appetit!
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