Cranberry Quinoa "Stuffing"

So, this isn't really stuffing as most people think of it, but it has all the same flavors, and is delicious on it's own, or as a side dish to something else. Plus side? Super easy to turn vegan, just swap the chicken broth for veggie broth and you got it ;)

Cranberry Quinoa "Stuffing"

2 T Butter, Oil, or what have you
1/2 c diced Onion
1/2 c diced Celery
1/3 c diced Bell Peppers
8 Button Mushrooms, diced
1 Apple, diced
1/4 c diced Fire Roasted Tomatoes
1 T Garlic, minced
2 c Chicken Broth
1 c Quinoa (I used rainbow, you can use whatever)
1 t Salt
1 T Poultry Seasoning ( or 1 t oregano, 1 t ground sage, 1 t parsley)
1/2 t Fine Chili Powder (add more or less depending on your preference
1/3 c Dried Cranberries (aka Craisins)

Melt butter in 4 quart saucepan over medium high heat. Add onion, celery and bell peppers. Stir occasionally until onions are translucent, about 5 min.

Add salt, mushrooms, apple, fire roasted tomatoes and garlic. Cook, stirring occasionally, for 5 min.

Add in chicken broth, poultry seasoning, and chili powder. Bring to a boil over high heat. After it comes to a boil, reduce heat to medium.

Rinse quinoa in water. Add to pot. Cover and let simmer for 15 min.

Remove lid. Add cranberries, stir, and let cook for 5 more minutes, or until all liquid is absorbed.

Serve hot, or room temp. Keep leftovers in fridge.

--
Fred
ps, here's the rainbow quinoa. It makes me happy :), but then again, so do buckets full of sprinkles and mini chocolate chips.