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Quinoa Stuffing
Reviews:
November 16, 2016

I did a few things differently, per the reports of blandness. I wasn't looking for a vegetarian dish either, so I used chicken stock to boil the quinoa. I also roasted the vegetables with coconut oil and light salt and pepper. To achieve a real "stuffing" tate, I added sage and a bit more pepper, 1 can of condensed cream of chicken and 1 can of cream of mushroom (both low sodium, fat free) soup. I was amazed that I whipped up everything I love about thanksgiving without all of the calories or work!

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