Garbanozo-Quinoa Stuffing

Generally a bread-heavy side, we've switched things up with our stuffing by utilizing Rancho Gordo's Garbanzo Beans + Alter Eco's Rainbow Quinoa to craft a healthier and highly flavorful dish, sure to please even the most discerning palates. Artisan ingredients used: Rancho Gordo Garbanzo Beans + Alter Eco Rainbow Quinoa.

Serves 4

Ingredients

1 Cup, Alter Eco Rainbow Quinoa

1 Cup, Rancho Gordo Dried Garbanzo Beans

1 Ear, Corn, Kernels Removed

1/2 Pound, Mushrooms of choice, Sliced

1 Yellow Onion, Quartered

2 Carrots, Peeled, Cut Into 3-Inch Pieces

1/4 Bunch, Thyme Sprigs

1 Bay Leaf

2 Garlic Cloves, Smashed

2 Oz., Extra Virgin Olive Oil

1 Pinch, Salt

Canola Oil

Directions

For The Garbanzo Beans

1. Rinse Rancho Gordo Dried Chickpeas well under running water. Dry & set aside.
2. Place Rancho Gordo Dried Chickpeas in a large stock pot and cover with water.
3. Add vegetables and bring to a rolling boil. Cook for one hour or until tender.
4. Kill the heat and let the chickpeas steep.
5. Add the salt, olive oil, aromatics and let cool to room temperature.

For The Quiona

1. In a small sauce pot, add 1 cup Alter Eco Rainbow Quinoa and 1-1/2 cups water. 
2. Bring to boil, cover and let simmer on low temp for 20 min until quinoa is cooked.  
3. Set aside to cool.

To Finish

1. In a heavy bottomed sauce pan, heat canola oil.
2. Sauté corn kernels and mushrooms until golden brown.
3. Add in cooked quinoa and garbanzo beans.
4. Plate + serve.

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