This delicious Quinoa Stuffing recipe is the perfect gluten-free and vegan addition to your holiday table! It is a great way to balance out your indulgences.I can tell you how difficult it is for me to accept that it is THAT TIME of year again. I know I say this every year, but the longer I'm a mom the more I understand why, though she did her best, my Mom often seemed more tired than happy during the holidays.
The shopping, planning, running around, cooking, the worrying if you got it right…
It all can get a little overwhelming.
We've got a birthday a week before Christmas that we always do big and that adds to the madness. (And this year he's going to be 10. 10! Where did the years go?)
Since I am strictly gluten free and I do all the cooking, our holidays will be 100% gluten free this year. It's just easier that way PLUS I don't have to worry about accidentally getting glutened.
Most people aren't that lucky. (If you can call getting to do ALL the cooking lucky....)
If you are gluten free and not in charge of all the cooking, I've found the best thing to do is take along a gluten free dish or two that everyone will enjoy.
I love this bread stuffing, made with Udi's Gluten Free baguettes. It's tasty and filling and something that everyone - even those who don't have to watch their gluten intake - can enjoy.
Bread, Quinoa & Cranberry Stuffing
- 1 lb Udi's gluten free bread cubed
- 2 cups cooked quinoa
- 1 cup dried cranberries
- 1 cup pecans chopped
- 1 ½ tablespoons olive oil
- 3 medium yellow onions chopped
- 5 stalks celery chopped
- 8 cloves garlic minced
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- ½ cup fresh parsley chopped (or 3 tablespoons dried)
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 cup unsweetened almond milk or milk of choice
- 1 tablespoon butter or Earth Balance
- Salt and pepper to taste
- Preheat oven to 250 degrees. Place cubed bread on a rimmed baking sheet. Bake for one hour, stirring occasionally. Transfer to a large bowl. Toss with cooked quinoa, cranberries, and pecan halves.
- Meanwhile, heat olive oil in a large skillet. Add onions and cook for 8 minutes. Add celery and cook for five minutes more. Add garlic, thyme, sage and parsley, salt and pepper and cook for one more minute. Transfer to bowl with bread and toss well.
- Preheat oven to 350 degrees.
- Return the skillet to the stove and heat to medium low. Add milk and butter and bring to a simmer, stirring occasionally. Cook for 2 minutes and then add milk mixture to stuffing. Season to taste with salt and pepper.
- Transfer to a baking dish and bake for 30 minutes. If desired, top with gravy.