Quinoa Stuffing with Bread & Cranberries

If you are looking for a wholesome addition to your holiday table, you will love this Quinoa and Bread Stuffing.

It is one of my favorite ways to shake up my stuffing game. Not only does the addition of quinoa add another layer of texture to the stuffing, it also makes this an ideal vegetarian main.

Give it a try and I think you will love it as much as I do.

Ingredients

• Gluten-Free Bread: You can use your favorite store-bought bread or make my super-popular Quinoa Bread.
• Cooked quinoa: You can cook it on the stovetop, in a rice cooker, or Instant Pot.
• Dried cranberries: Dried cherries could also be used.
• Pecans: Walnuts would be a good substitute if you prefer.
• Olive Oil: Use your favorite cooking oil; avocado oil has a neutral flavor that would work well here.
• Yellow Onions: I like the subtle sweetness of yellow onions, but white or red onions would work.
• Celery: Adds a crisp, fresh element that complements the onions and herbs.
• Garlic: Use freshly minced garlic or frozen.
• Fresh Herbs:  A blend of thyme, sage, and parsley pack a punch of flavor.
• Salt: Kosher salt or sea salt are great choices.
• Black Pepper: Freshly ground pepper will add the most flavor.
• Unsweetened almond milk: I used almond milk to keep this recipe dairy-free, but you could easily use regular milk.
• Butter or Earth Balance: Either works well, or you could use olive oil.

Tips and Tricks

• Toast the bread cubes a day in advance to save time on the day of cooking.
• Use vegetable or chicken broth instead of water when cooking quinoa for extra flavor.
• Swap dried cranberries for raisins, cherries, or apricots if you prefer a different hint of sweetness.
• Toast pecans lightly before adding them to enhance their nutty flavor.
• Ensure onions are cooked until translucent for a sweeter, milder taste.
• Let the stuffing sit for a few minutes before serving to allow flavors to meld.