Healthy Quinoa Stuffing Recipes

HEALTHY QUINOA STUFFING

Steps:

• Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10 - 15 minutes until all the broth as been absorbed. Remove from heat, fluff with a fork and allow to cool while you prepare the remaining ingredients.
• While the quinoa is cooking, preheat the oven to 400ºF.
• Toss your diced sweet potatoes (or squash), shallot and garlic in a large bowl. Add spices, salt and pepper, then drizzle with oil and toss to combine. Transfer to a baking sheet and roast for 15 - 20 minutes, flipping half way through.
• Assemble stuffing by combining cooked quinoa, potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, rosemary and thyme. Toss to combine. Taste and adjust seasonings as needed.
• Serve cold or reheat slightly.

GLUTEN FREE QUINOA STUFFING

Steps:

• Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt and pepper and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, 18 to 22 minutes. Remove from heat and let sit undisturbed 5 minutes. Remove lid, stir in kale, cover and let sit.
• Meanwhile, preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
• Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes.
• Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.
• Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, 22 to 30 minutes.

QUINOA STUFFING

Steps:

• Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash - season with salt and pepper - until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.

HERBED WILD RICE & QUINOA STUFFING

Steps:

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.