HEALTHY QUINOA STUFFING
This healthy gluten-free quinoa stuffing is loaded with butternut squash, pecans, dried cranberries and tons of fresh and dried herbs for a better-for-you Thanksgiving side dish.
Provided by Alyssa Rimmer
Categories Side Dish
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 41 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 658 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
VEGAN STUFFED MUSHROOMS
Provided by Karissa Besaw
Number Of Ingredients 13
Steps:
- Clean, de-stem and scrape the inside of the mushrooms to create little bowls. Place in an oven-safe dish. Set aside.
- Add quinoa and water to a pot. Bring to a boil, cover and let simmer for 15 minutes.
- While the quinoa is cooking, toast the chopped pecans on a baking sheet in the oven at 375 degrees for 5 minutes.
- Mix together the quinoa, toasted pecans, and all remaining ingredients in a bowl.
- Fill your mushrooms with the quinoa mixture.
- Bake at 350 degrees for 25 minutes.
- Top with more vegan parmesan. Serve!
QUINOA STUFFING (VEGAN + GLUTEN-FREE)
This dish has all the flavor of the stuffing you grew up eating, but it's totally plant-based and gluten-free. It is made with quinoa, mushrooms, celery, onion, fennel, apple, pecans and a classic combination of Thanksgiving stuffing herbs and seasonings. It is insanely delicious, loaded with nutrients and most importantly: nostalgic. It is satisfying, yet light leaving room in your belly for all the other Thanksgiving dishes!
Provided by Elaine Gordon
Categories Side Dish
Time 35m
Number Of Ingredients 15
Steps:
- Prepare your quinoa (you can do this step a couple days in advance if desired). Use my stovetop directions or my Instant Pot directions. You will need 1 cup of dry uncooked quinoa for this recipe which yields about 3 cups of cooked quinoa. With either method you can cook the quinoa in water or in vegetable broth (or no-chicken broth) if desired for more flavor.
- Heat 1 tablespoon of the butter in a dutch oven over medium heat. When the butter starts to melt add onion, salt and pepper. Stir for 2 minutes. Add garlic and saute another minute.
- Add celery, fennel and mushrooms and cook for 10-15 minutes until the celery and fennel soften and the mushrooms release their juices and the juices start to evaporate a bit. Stir frequently throughout this cooking stage.
- Stir in the herbs, apple and pecans if using. Cook, stirring, for 3-5 minutes.
- Add the cooked quinoa, stir to combine, and cook for 3 minutes to warm and slightly toast and flavor the quinoa. Taste and add more seasonings if desired. I typically add a bit more salt, butter and herbs at the end.
- Serve immediately or allow to fully cool before storing. You can store in an airtight container in your refrigerator for up to 5 days.
MUSHROOM QUINOA STUFFING (VEGAN AND GLUTEN FREE) RECIPE - (4.3/5)
Provided by gvcathy
Number Of Ingredients 9
Steps:
- Heat 1/2 tablespoon olive oil in a medium sized saucepan. Add in quinoa and stir until evenly coated. Cook for about one minute on med-high heat. Stir in broth, poultry seasoning, and salt. Bring to boil. Reduce heat to low and cover. Simmer for 15 - 20 minutes or until all the liquid has been absorbed. In a small non-stick skillet, heat the other 1/2 tablespoon of olive oil over med-high heat. Add in the onion, celery and mushrooms. Cook until the vegetables are tender, about 8 - 10 minutes. Combine cooked quinoa with vegetables. Season with black pepper and serve. 4 WW pts per serving
BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING
This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.
Provided by fabeveryday
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
- Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
- Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
- Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.
Nutrition Facts : Calories 307.5 calories, Carbohydrate 29 g, Fat 20.3 g, Fiber 4.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 458.3 mg, Sugar 2.8 g
QUINOA STUFFING
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
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
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