For a healthier alternative to a breadcrumb stuffing with the turkey this Christmas, try ready-to-eat Express Quinoa from Quinola – gluten-free, high in protein, calcium and iron and quick and simple to prepare.
1 packet black and pearl Express Quinoa from Quinola
3 tbsp cranberries
3 tbsp dried apricots
3 tbsp pecans
1 tbsp olive oil
1 medium onion, diced
4 rashers bacon, chopped
1 tbsp fresh marjoram, chopped
6 sage leaves, chopped
Sea salt and freshly ground black pepper
Preheat the oven to 180C. Heat the olive oil in a small frying pan, add the onion and bacon, and sauté until the onions are soft. Set aside to cool.
Mix the Express Quinoa, cranberries, apricots, pecan nuts, onion and bacon and the remaining ingredients and combine with egg.
Roll the quinoa mixture into balls in your hand and place them on a lined baking sheet (although they seem delicate they will firm up in the oven).
Bake for 20 mins or until a nice golden colour. Season to taste.