Quinoa Stuffing
Transform your holiday table with ridiculously good quinoa stuffing. Packed with ingredients that will leave you feeling great, it's a fun way to mix things up and will leave you feeling ever so good about your life choices. Best of all, it is gluten-free, so everyone can enjoy it.
Servings 12
Calories 171kcal
Ingredients
- 1 pound 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
Instructions
- 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.
Nutrition
Calories: 171kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 203mg | Fiber: 3g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 8.5mg | Calcium: 65mg | Iron: 1.3mg