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
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
VEGETABLE STUFFING WITH QUINOA
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
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
VEGETARIAN QUINOA STUFFING
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
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 AND VEGETABLE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
- Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
- Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
- Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams
QUINOA STUFFING
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.
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