Quinoa Stuffing with Leeks, Walnuts, and Cherries

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 cup celery chopped
• 0.8 cup cherries dried coarsely chopped
• 0.5 teaspoon rubbed sage dried
• 2 cups less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 0.5 teaspoon kosher salt divided
• 0.8 pound leek thinly sliced
• 1 cup quinoa uncooked
• 0.3 cup walnuts toasted chopped

Equipment

• frying pan
• sauce pan

Directions

1. Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan.
2. Add quinoa. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Let stand 5 minutes; fluff with a fork.
4. Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
5. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
6. Add garlic; cook 1 minute. Stir in cooked quinoa, cherries, and walnuts; cook until thoroughly heated.