Healthy Quinoa Stuffing Recipes

QUINOA STUFFING

Quinoa Stuffing image

Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.

Provided by Heather Hogan

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups vegetable stock
2 cups quinoa
¼ cup olive oil
1 butternut squash - peeled, seeded, and diced
2 small zucchinis, cut into 1-inch cubes
1 bunch green onions, chopped
1 cup diced dried apricots
1 cup dried cranberries
1 cup chopped fresh parsley
1 lime, juiced, or to taste

Steps:

Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 70.7 g, Fat 9.8 g, Fiber 9.9 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 257.5 mg, Sugar 24.1 g

QUINOA STUFFING

Quinoa Stuffing image

Provided by Miriam Backes

Categories Side Thanksgiving Vegetarian Wheat/Gluten-Free Quinoa Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

1 cup vegetable stock
1 cup quinoa
2 ounces (1/2 stick) unsalted butter or nonhydrogenated margarine
1 onion, chopped
6 stalks celery, diced
1 tablespoon fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 350°F.
Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.
Garnish with parsley before serving.

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