Quinoa Stuffing Recipes

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GLUTEN FREE QUINOA STUFFING



Gluten Free Quinoa Stuffing image

Here is how to make an easy gluten-free stuffing with traditional flavors of sage, cranberry, walnut and celery. It is made with quinoa has fresh kale it it!

Provided by Katie Webster

Categories     Side Dish

Time 1h

Number Of Ingredients 15

5 ½ cups vegetable broth, such as Imagine No-Chicken, divided
2 ½ cups rinsed quinoa, rinsed if necessary *see ingredient note
¾ teaspoon salt
½ teaspoon ground pepper
4 cups finely chopped kale
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
1 tablespoon chopped garlic
2 tablespoons chopped fresh sage
2 teaspoons chopped fresh thyme
¼ teaspoon cinnamon
1 cup finely chopped celery
1 cup chopped toasted walnuts
½ cup dried cranberries

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.

Nutrition Facts : ServingSize 1 cup, Calories 207 calories, Sugar 5 g, Sodium 743 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 19 g, Fiber 5 g, Protein 6 g

QUINOA WITH BUTTERNUT SQUASH, CRANBERRIES & PISTACHIOS (QUINOA "STUFFING")



Quinoa with Butternut Squash, Cranberries & Pistachios (Quinoa

This delicious quinoa stuffing is packed with healthy ingredients and is full of amazing flavor!

Provided by Ali

Time 45m

Number Of Ingredients 11

1 butternut squash, peeled, seeded, and cubed (see tutorial for cutting a butternut squash)
1 red onion, peeled and diced
3-5 cloves garlic, with peel still on
1 Tbsp. vegetable or canola oil (or any high-heat oil)
salt and pepper
1 1/2 cups quinoa, rinsed
3 cups chicken broth, vegetable broth, or water
zest of one orange
2 cups roughly-chopped fresh spinach
2/3 cup dried cranberries
1/2 cup shelled pistachios

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
  • In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet. Season generously with salt and pepper. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Discard the garlic peels.
  • Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. (Or you can follow my tutorial for how to cook quinoa). When cooked, set aside.
  • Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine. Season with additional salt and pepper if need be. Serve warm.

ROASTED CAPON WITH QUINOA-OLIVE STUFFING



Roasted Capon with Quinoa-Olive Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup quinoa, rinsed well
1 1/2 cups low-sodium chicken broth
1 bunch scallions, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped toasted pistachios
1/2 cup coarsely chopped pitted green olives
3 tablespoons chopped fresh parsley
Grated zest and juice of 1 orange
Freshly ground pepper
1 (8-pound) capon or large roasting chicken, rinsed and patted dry
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/4 teaspoons sweet paprika

Steps:

  • Preheat the oven to 450 degrees F.
  • Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
  • Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
  • Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.

QUINOA STUFFING



Quinoa Stuffing image

Check out our delicious quinoa stuffing recipe with apples, cranberries, and pine nuts available exclusively on The Beachbody Blog.

Provided by Beachbody

Categories     Side Dish

Time 42m

Number Of Ingredients 13

2 Tbsp. olive oil
1 medium onion, (chopped)
2 cloves garlic, (finely chopped)
8 medium celery stalks, (chopped (about 4 cups))
2 medium green apples, (with peel (about 2 cups))
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, (rinsed)
1 tsp. sea salt
1 tsp. ground cumin
½ tsp. ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts

Steps:

  • Heat oil in medium saucepan over medium-high heat.
  • Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
  • Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
  • Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
  • Add cranberries. Cover and let stand for 5 minutes.
  • Add cilantro and pine nuts; fluff with fork and serve.

Nutrition Facts : ServingSize 0.66 cup, Calories 156 kcal, Carbohydrate 22 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 3 g, Sugar 6 g

VEGETARIAN QUINOA STUFFING



Vegetarian Quinoa Stuffing image

This holiday season, try a unique vegetarian quinoa stuffing recipe the whole family will enjoy and feel good knowing you're getting in your protein.

Provided by Jolinda Hackett

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 15

1 cup quinoa
4 1/2 cups vegetable broth
2 bay leaves
1 yellow onion (diced)
1 rib celery (chopped)
2 cloves garlic (minced)
Optional: 1/2 cup seitan (chopped small)
1/2 cup mushrooms (sliced)
2 tablespoons butter or vegan margarine
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices dried or lightly toasted bread (cubed)
1/2 cup walnuts or pecans (chopped)

Steps:

  • Gather the ingredients and preheat oven to 375 F.
  • In a medium saucepan, simmer quinoa in 2 1/4 cups of the vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves.
  • In a large skillet, sauté onions, celery, seitan, and garlic in butter or vegan margarine until almost soft.
  • Add mushrooms and heat a few more minutes, until onions are clear and mushrooms are soft.
  • Add thyme, sage, salt, and pepper, stirring quickly just to lightly coat and toast the spices.
  • Reduce heat to low and add cubed bread and nuts, stirring to combine well.
  • Add more vegetable broth until bread is well moistened.
  • Add quinoa and gently toss to combine well.
  • Transfer to a casserole or baking dish, and bake for 30 to 35 minutes.
  • Serve and enjoy.

Nutrition Facts : Calories 224 kcal, Carbohydrate 25 g, Cholesterol 10 mg, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, Sodium 834 mg, Sugar 4 g, Fat 12 g, ServingSize About 6 servings, UnsaturatedFat 0 g

QUINOA STUFFING (VEGAN + GLUTEN-FREE)



Quinoa Stuffing (Vegan + Gluten-Free) image

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

3 cups cooked quinoa (cook in vegetable or no-chicken broth for more flavor if desired instead of water)
3 tablespoons vegan, soy-free butter (you can substitute olive oil)
1 white onion, peeled and diced
1 teaspoon fine salt (or more to taste at the end)
1/4 teaspoon ground black pepper (or more to taste at the end)
4 large cloves garlic, peeled and minced
5 large celery stalks, ends trimmed, finely diced
1/2 medium fennel bulb, finely diced (stalks, leaves ["fronds"], and tough core pieces removed)
8 ounces white mushrooms, stems removed and finely diced
Leaves from 6 sprigs of thyme, diced
Leaves from 1 sprig rosemary, diced (1 tablespoon)
2 tablespoons coarsely chopped parsley leaves
2 large sage leaves, thinly sliced
1 large sweet red apple, cored and diced (skin left on)
Optional: 1/2 cup diced pecans (or walnuts)

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.

VEGETABLE STUFFING WITH QUINOA



Vegetable Stuffing with Quinoa image

You won't miss the bread in this delicious, super healthy, Vegetable Stuffing with quinoa. It's a great alternative to a traditional stuffing, dressing or any side dish. And takes only 30 minutes to make.

Provided by Cheryl

Categories     Side Dish

Time 30m

Number Of Ingredients 13

1 cup quinoa, rinsed
1 3/4 cups water
1/2 teaspoon salt
3 tablespoon olive oil
1 large sweet potato, peeled and diced ((3 cups))
2 red peppers, cored and diced ((2 cups))
1 onion, diced ((2 cups))
3 cloves garlic, minced
3 stalks celery, diced ((1 1/2 cups))
3 cups fresh baby spinach, roughly chopped
1 teaspoon EACH: salt, thyme, sage ((or poultry seasoning))
1/2 teaspoon pepper
1/2 cup coursely chopped nuts (optional)

Steps:

  • MAKE QUINOA: Place rinsed quinoa, salt and water in a medium saucepan. Cover and bring to a boil. Reduce to low and simmer for 15 minutes until water is absorbed. Let stand 5 minutes. Fluff with a fork. Set aside.
  • SAUTE VEGETABLES: While quinoa is cooking, in a large skillet, heat oil to medium high. Saute onion, sweet potatoes, celery, peppers for about 10-12 minutes until vegetables are soft. Add spinach, garlic and seasonings. Cook, stirring for another 2 minutes until spinach has wilted.
  • FINISH VEGETABLE STUFFING: Add quinoa and toss to combine well. Taste and adjust seasonings. Add a bit more oil if needed. Sprinkle nuts if using and serve immediately.

Nutrition Facts : ServingSize 8 g, Calories 158 kcal, Carbohydrate 21 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 461 mg, Fiber 3 g, Sugar 3 g

QUINOA TURKEY STUFFING



Quinoa Turkey Stuffing image

Quinoa, a delicious and nutritious whole grain, is used to make a light and tasty turkey stuffing. I prefer to bake this stuffing in the bird, but it can be baked separately in another baking dish and basted with the turkey juice.

Provided by ISADORE

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

Time 4h20m

Yield 8

Number Of Ingredients 11

1 cup quinoa, rinsed
2 cups water
1 onion, chopped
1 pound fresh mushrooms, sliced
2 apples - peeled, cored, and chopped
¼ cup pine nuts
⅓ cup raisins
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons poultry seasoning

Steps:

  • Place the quinoa and water in a large, microwave-safe bowl; cover. Cook on HIGH for 20 minutes.
  • Stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and poultry seasoning in with the quinoa.
  • Pack lightly into uncooked turkey. Roast turkey as directed.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28.8 g, Fat 3.8 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 0.5 g, Sodium 298.9 mg, Sugar 9.5 g

PRETZEL BREAD QUINOA STUFFING WITH GARLIC BUTTER MUSHROOMS



Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms image

Provided by Jessica

Categories     Side Dish

Number Of Ingredients 14

1 1/2 cups cooked quinoa
6 cups pretzel bread cubes, (about 1/2-inch cube size)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, (diced)
8 ounces cremini mushrooms, (sliced)
8 ounces shitake mushrooms, (sliced)
4 garlic cloves, (minced)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups low-sodium chicken stock
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme

Steps:

  • Preheat the oven to 375 degrees F. Place bread cubes on a baking sheet and bake them for 8 to 10 minutes, just until they are firm and almost stale, but not too brown.
  • Heat a large skillet over medium-low heat and add butter and olive oil. Add in the shallots and mushrooms and stir to coat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes. Add in 3/4 cup of the stock and bring the mixture to a simmer. Stir in the garlic and cook for 30 seconds, then turn off the heat. Season the mushrooms with the salt and pepper.
  • In a baking dish (9×13-inch will work, so will something slightly smaller), toss the bread cubes, quinoa and mushroom mixture together. Stir in the sage, parsley and thyme. Drizzle the remaining stock over top evenly, adding a bit more if the bread looks very dry. I like my stuffing a bit crunchy, so if you prefer your's to be super soft, add more stock. I find that with the salty pretzel bread and the stock, there is no need for more salt. Bake the stuffing for 35 to 40 minutes, until slightly golden on top. Tent it with aluminum foil if it becomes too brown.

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

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

This quinoa stuffing is loaded with butternut squash, mushrooms and herbs. It's a healthy, savory gluten-free side dish to add to your Thanksgiving table.

Provided by Brittany Mullins

Categories     Side

Time 25m

Number Of Ingredients 18

1 Tablespoon vegan butter (regular butter works too)
1 yellow onion (peeled and chopped)
3 cloves garlic (minced)
1/2 cup celery (chopped)
3 cups peeled and chopped butternut squash
8 oz package of baby bella mushrooms (chopped)
1/3 cup vegetable broth or bone broth
1 1/2 cups dry quinoa (rinsed and drained)
3 cups water
1 bay leaf
2 Tablespoons chopped fresh sage
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 teaspoon sea salt
1 1/2 teaspoon ground pepper
1/3 cup chopped pecans
1/4 cup dried cranberries or cherries
more sea salt and pepper (to taste)

Steps:

  • Cook quinoa: Add quinoa, water and bay leaf into a saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook for 15 minutes or until all the water is absorbed and quinoa is fluffy. Remove bay leaf.
  • Cook veggies: Heat butter in a large skillet. Add onion, garlic and celery and sauté until onion is fragrant and translucent, about 5-7 minutes. Add mushrooms and cook for another 1-2 minutes. Add butternut squash, broth, sage, thyme, parsley, salt and pepper to the pan. Cover and let mixture cook for about 5 minutes, then remove top and simmer for another 10 minutes, allowing most of the broth to evaporate. You'll know it's done when the butternut squash is cooked through and fork tender. Remove from heat.
  • Mix Everything Together: Add cooked quinoa into a large bowl and top with cooked veggie mixture and dried cranberries to the quinoa. Stir to combine, taste and add more salt and pepper, if needed.
  • Bake: Preheat oven to 375°F. Transfer mixture into a 9x13 baking dish, top with chopped pecans and bake for 20 minutes or until pecans are golden brown and toasted. Serve warm.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 374 kcal, Sugar 9 g, Sodium 674 mg, Fat 11 g, SaturatedFat 2 g, Carbohydrate 56 g, Fiber 7 g, Protein 12 g

ROSEMARY CHICKEN WITH ZUCCHINI



Rosemary Chicken With Zucchini image

Rosemary Chicken With Zucchini

Provided by Sara Quessenberry

Time 1h15m

Number Of Ingredients 9

1 pound new potatoes
2 carrots
2 small zucchini
olive oil
whole-grain mustard
1 bunch rosemary
kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags

Steps:

  • Freeze it: Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
  • Cook it: Heat oven to 400° F. Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates.

Nutrition Facts : Calories 345 kcal, Carbohydrate 23 g, Cholesterol 94 mg, Protein 37 g, SaturatedFat 2 g, Sodium 933 mg, Sugar 4 g, Fat 11 g, UnsaturatedFat 0 g

HEALTHY QUINOA STUFFING



Healthy Quinoa Stuffing image

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

2 cups tri-color quinoa (or variety of choice)
4 cups vegetable broth
6 cups finely diced sweet potato or butternut squash
1 large shallot (diced)
3 garlic cloves (minced)
2 tbsp olive oil
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 teaspoons dried sage
1 teaspoon ground cinnamon
1 teaspoon chili flakes (optional)
1 teaspoon salt & pepper
1/2 cup chopped pecans
2 tablespoons apple cider vinegar
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
Optional add-ins: 1/2 cup dried cranberries (1 - 2 finely chopped apples)

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

ROAST CHICKEN WITH QUINOA STUFFING



Roast Chicken with Quinoa Stuffing image

An oven roasted whole chicken recipe with a gluten free quinoa stuffing including carrots, celery and fennel seeds.

Provided by Steve Cylka

Categories     Main Course

Time 2h40m

Number Of Ingredients 14

4 pound whole chicken
1 tbsp oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
1 carrot (, peeled and diced)
2 celery stalks (, diced)
1 onion (, diced)
2 cloves garlic (, minced)
1/2 tsp fennel seeds
1 tsp salt
1/2 tsp black pepper
1/2 cup quinoa
1 cup water

Steps:

  • In a skillet, at medium high heat, melt the butter and then add the onion, carrot, celery, garlic and spices. Cook for 5-7 minutes or until the carrots become tender.
  • Add the water and quinoa. Bring to a boil, stir and lower heat to a medium/low. Cover the skillet and cook until the quinoa absorbs all the water.
  • Stir the stuffing, remove from the heat and let it cool.
  • Stuff the chicken with cavity with the quinoa stuffing. Rub the skin of the bird with the butter and season with a little extra salt and pepper.
  • Place the chicken in a roasting pan and cook in a 350F oven, uncovered, for 2 1/4 hours or until it reads 165F.
  • After the allotted cooking time, remove the bird from the oven and let it rest for 10 minutes before serving.

Nutrition Facts : Calories 433 kcal, Carbohydrate 12 g, Protein 29 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 922 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

APPLE AND FENNEL QUINOA STUFFING



Apple and Fennel Quinoa Stuffing image

Enjoy this twist on a holiday classic by replacing traditional bread with quinoa for a lighter, healthier stuffing. This can be made and stuffed in the turkey or baked it in a casserole dish.

Yield 12

Number Of Ingredients 14

1 CAMPBELL'S® Ready to Use Vegetable Broth
2 cups 500 mL uncooked red quinoa
2 tbsp 30 mL butter
1 tbsp 15 mL olive oil
2 medium macintosh apples, cored and diced into medium-sized pieces
1 large onion, diced
1/2 small fennel bulb, diced
4 scallions, chopped, separating whites and greens
1 cup 250 mL toasted almonds
1 tbsp 15 mL fresh sage
2 tbsp 30 mL fresh thyme, chopped
2 tbsp 30 mL fresh parsley, chopped
1 tsp 5 mL salt
1 tsp 5 mL freshly ground black pepper

Steps:

  • In a large saucepan, over medium high heat bring vegetable broth to a boil; add quinoa. Cover and reduce heat to simmer for 20 minutes. Turn off heat and leave covered for 10 minutes.
  • In a large skillet over medium high heat, melt butter and oil until bubbly. Add apples, onion, fennel and whites of the scallions, and cook for 2 minutes.
  • Remove from heat and stir in almonds, quinoa, sage, thyme, parsley, salt and pepper. Serve warm or let cool completely if using to stuff a turkey.

Nutrition Facts :

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

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.

QUINOA STUFFING



Quinoa Stuffing image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, diced
6 cups chicken stock or water
3 cups quinoa (organic if possible)

Steps:

  • In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil then reduce to a simmer and cook covered 20-30 minutes or until the grains are soft in the center. Serve.

QUINOA STUFFING



Quinoa Stuffing image

Categories     Side     Sauté     Thanksgiving     Low Fat     Wheat/Gluten-Free     Stuffing/Dressing     Dried Fruit     Mint     Quinoa     Butternut Squash     Zucchini     Parsley     Self     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

3 bay leaves
2 cups quinoa
1/4 cup olive oil
2 small zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
2 bunches green onions, chopped
1 cup dried apricots, diced
1 cup dried cranberries
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 lemon

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.

QUINOA & APPLE STUFFING



quinoa & apple stuffing image

Whether it's your first Thanksgiving or holiday feast as a vegan or your tenth, I want to make sure you're stuffed! This is a delicious blend of quinoa, apple, and spices to help get your Thanksgiving fix without the guilt.

Provided by Lauren Toyota

Categories     Side Dish

Time 31m

Number Of Ingredients 17

1 C quinoa
1/4 tsp sea salt
1 1/2 C + 1/2 C low-sodium vegetable stock
1 diced apple
1 tsp fresh thyme
2 tbsp + 1 tbsp olive oil
1 C finely chopped leek
3/4 C finely chopped celery
1 finely chopped shallot
2 garlic cloves, minced
1 tbsp finely chopped sage
1 tsp finely chopped rosemary
1/2 tsp nutmeg
1/4 tsp sea salt
1/4 tsp ground black pepper
1/2 C dried cranberries
1/3 C finely chopped parsley

Steps:

  • Rinse quinoa in a sieve under water for approximately 30 seconds and drain thoroughly. Add it to a pot with the low-sodium vegetable stock and sea salt, and bring to a boil. Once boiling, stir in diced apple and cover with a lid. Reduce heat to low and cook for 10 minutes. Once all the water is absorbed, remove the pot from the heat and stir in fresh thyme and 2 tablespoons of olive oil.
  • While the quinoa is cooking, you can create the other component to the stuffing. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté leek, celery, and shallot for 4 minutes until soft.
  • Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, and cook for 2 minutes. You may need to reduce the heat to med-low so you don't burn the garlic. Then add in a 1/2 cup low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the quinoa and apple component and serve warm.
  • You could also make this dish ahead of time and then reheat in the oven before serving.

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Top Asked Questions

Is quinoa stuffing gluten-free?
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. 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.
What are some good ingredients to use for quinoa stuffing?
This quinoa stuffing gets tons of seasonal flavor from some important ingredients, including: Quinoa. Use any variety you like. I like the flavors of tri-color quinoa. Sweet potato. Butternut squash also works Shallot. You could also use diced onion or garlic. Fresh herbs. I use thyme, rosemary, and sage. Cinnamon for a bit of warmth.
What is quinoa and how do you cook it?
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. 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.
What is the best way to cook quinoa pasta?
In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil then reduce to a simmer and cook covered 20-30 minutes or until the grains are soft in the center.

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