Gluten free Stuffing for any occasion
2 loaves of gluten free bread (either homemade or store bought) diced into cubes and toasted under a broiler and cooled
1 medium sweet vidalia onion or yellow onion diced
2 large ribs of celery diced
2 Tablespoons of garlic minced
1 Tablespoon of Rosemary minced (you can use dried use less  3/4 Tbsp)
1 Tablespoon of Thyme minced ( 3/4 Tbsp if using dried)
1 Tablespoon of Sage minced (3/4 Tbsp if using dried)
2 Tablespoons of olive oil
1 cup Gluten free chicken stock
1 egg
3 potatoes boiled till fork tender and mashed, I use red potatoes and leave the skins on
1 can of condensed milk, check for gluten free
1/2 teaspoon of sea salt
1/2 teaspoon of pepper

Saute the onions and celery in olive oil on medium heat add the garlic and herbs cook for a couple of minutes.  In the meantime heat up the chicken stock, once heated slowly add a little of stock to the egg while whisking.   Then add the onion,celery and herb mixture to the rest of the egg and stock.  After this has cooled down add the condensed milk and mix thoroughly.   In another bowl prepare the potatoes and bread cubes by tossing together well, once that is done combine both mixtures and put into a crock pot and cook for about 4-5  hours on low.  This will make your whole house smell so good, they should invent an air freshener with this scent!

The weather this evening begged for a BBQ as well. Salmon or chicken would be a good accompaniment with this dish.

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1/3 cup Apple Cider Vinegar
• 1 Tbsp. Olive Oil
• 1 tsp. Salt
• 1 tsp. Cinnamon
• 1 Apple, cored and chopped
• 2 handfuls of spinach, roughly chopped
• 1 Carrot, finely chopped
• 1/2 cup Raisins
• 1/2 cup Dried Cherries

Directions

Put the quinoa, water, and apple cider vinegar in a medium pot over high heat. Bring the water to a boil. Turn the heat to low and put a lid on the pot. Cover the quinoa, and let cook for 18 minutes.

Once the quinoa is cooked, keep it over low heat. Add the olive oil, salt, cinnamon, apple, spinach, carrot, raisins, and dried cherries to the pot. Stir until well mixed. Cover pot for 3 minutes to let the flavours blend.

Dinner is served! It’s also a great meal to make extra of for lunch