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4 cups water 2 cups quinoa ¼ cup extra virgin olive oil 2 onions, finely chopped 2 cloves garlic, crushed 4 eggs finely grated zest of 1 lemon finely grated zest of 1 orange 1 cup dried apricots, finely chopped ½ cup pine nuts, toasted ½ cup finely chopped parsley leaves 2 tbsp chopped thyme leaves or 2 tsp dried thyme 2 tsp finely chopped rosemary leaves or ½ tsp dried rosemary salt and ground black pepper, to taste
© Annabel Langbein Media
Place water and quinoa in a pot. Cover, bring to a boil and cook until the quinoa is tender and water is just absorbed (about 10 minutes).
While the quinoa is cooking, heat oil in a frypan and cook onions and garlic over a medium-low heat until softened but not browned (about 8 minutes). Transfer to a large bowl with cooked quinoa and all remaining ingredients and mix to combine. The stuffing can be prepared ahead to this point and chilled for up to 48 hours until needed.
When ready to cook, preheat oven to 180°C/350°F fanbake. Shape the stuffing into a log on a sheet of oiled tin foil, roll up tightly and bake on an oven tray until firm when pressed (about 45 minutes). Alternatively, stuff into turkey cavity just before cooking and add an extra 30 minutes to the cooking time for an unstuffed turkey.
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