Thanksgiving Quinoa

This recipe is based on what I usually make as a Thanksgiving stuffing, and would be a great stuffing for those avoiding wheat.

4 cups quinoa, well rinsed
4 cups water
sea salt
2 tablespoons olive oil
1 yellow onion, diced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
1/4 cup garlic, minced
1 cup white wine
1 large crisp & tart apple, peeled and diced
1 cup fresh cranberries
1 cup pecan, roasted & chopped
1 cup golden raisins
2 tablespoons fresh flat leaf parsley, minced
4 cups apple juice
black pepper

In a large pot, bring the water, quinoa, and 1/2 teaspoon salt to a boil, lower to a simmer, cover, and cook until water is absorbed (about 10 minutes).  In a wide-bottom pot or large skillet, heat the oil on medium-high heat.  Saute onion until soft. Add thyme, sage, rosemary & garlic and cook, stirring, for a few minutes. Add the wine, turn off heat and allow to steam, uncovered. Add all ingredients to the cooked quinoa, and cook, stirring until liquid is absorbed.  Salt & pepper to taste.

Serves 8-12