Cranberry And Apple Quinoa Stuffing

I'll be honest, I generally avoid non-produce carbs like the plague. I know they have their place, but sometimes I just have a hard time regulating my portion sizes. After years of carb-related relapses, I kinda gave up and decided there's no place in my life for them.

That was before I saw this recipe. This recipe right here is sweetly whispering to me to give carbs another try. It's telling me that I can use more apples than quinoa if I want. It's really laying it on thick and I think it's working. Definitely putting this on my "to try" list.

Photo/Recipe Credit: Team Beachbody

Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
½ tsp. ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts

Preparation:
1.Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
5. Add cranberries. Cover and let stand for 5 minutes.
6. Add cilantro and pine nuts; fluff with fork and serve.

*Makes 16 (⅔ cup) servings