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
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
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
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 STUFFING
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
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
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.
A LIGHTER QUINOA STUFFING
Hey check it out--a stuffing that isn't all greasy and is good for you AND it tastes good! This dish is also vegetarian/vegan mmmmm-mm
Provided by carley king
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil 4 cups of water, season with bay leaves and salt.
- Add quinoa and return to a boil.
- Reduce heat, cover ad simmer for about 20 minutes, until water is absorbed.
- Remove from heat, take out bay leaves and let cool.
- Meanwhile, heat 3 tbsp of oil in a frying pan.
- Sauté squash and zucchini-season with salt, pepper, and lemon pepper (if you have it) until slightly browned.
- Combine veggies and quinoa.
- Drizzle on remaining oil.
- Stir in onions parsley, mint, apricots, and cranberries, then the black beans.
- Grate in lemon peel and squeeze on lemon juice to taste.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 405.9, Fat 10, SaturatedFat 1.3, Sodium 32.8, Carbohydrate 73.3, Fiber 13.4, Sugar 13.6, Protein 12.9
WILD RICE AND QUINOA STUFFING
Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It's not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color; if you're trying to find a place for greens at the table but don't want to deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the table - vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned Italian sausage into the pan alongside the grains and greens.
Provided by Martha Rose Shulman
Categories stuffing and dressing, side dish
Time 1h40m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Place dried porcinis in a bowl and cover with 2 quarts boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth, place over a bowl and drain the porcinis. Gather them up in the cheesecloth and squeeze hard to extract all the liquid. Rinse in two changes water, squeeze out excess water over the strainer, chop coarsely and set aside.
- Transfer mushroom broth to a large saucepan and bring to a boil. Add wild rice and salt to taste. When liquid returns to the boil, lower the heat, cover and simmer 35 minutes.
- Meanwhile, in a small dry skillet toast quinoa over medium until fragrant, about 5 minutes. Transfer to a bowl. After rice has simmered for 35 minutes add toasted quinoa and continue to simmer another 12 minutes, until rice is tender and has begun to splay and the quinoa is just tender. Drain through a strainer set over a bowl and set aside. Reserve broth.
- Return rice and quinoa to pot, cover pot with a dish towel and place lid over towel. Let sit for at least 10 minutes while you proceed with next step. (Recipe can be made through this step up to 3 days ahead.)
- Heat a large skillet over high heat and add the greens in batches, stirring to wilt in the water left on their leaves after washing. Add a generous pinch of salt and continue to stir until all of the greens have wilted. This should only take a few minutes. Transfer to a colander and rinse with cold water to cool. Take up handfuls of the greens and squeeze hard to get rid of excess water. Chop medium-fine and set aside. You should have 1 generous cup.
- Rinse and dry pan, and heat oil over medium heat. Add shallots. Cook, stirring often, until tender, about 3 minutes, and add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add celery. Cook, stirring often, until celery begins to soften, 2 to 3 minutes, and add fresh and rehydrated mushrooms. Cook, stirring, until mushrooms begin to sweat, about 3 minutes. Add white wine and cook, stirring, until wine has evaporated. Add salt to taste, thyme and sage, and continue to cook until mushrooms are tender and fragrant, about 10 minutes. Add pepper, taste and adjust seasoning.
- Stir in cooked rice and quinoa, greens, parsley, walnuts and walnut oil. Stir together for a minute or two to blend well, and remove from heat.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish. Transfer the pilaf to the baking dish and spread evenly. Moisten with 1/4 to 1/2 cup preserved broth from grains, and cover with foil. Warm in the oven for 20 minutes before serving.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 3 grams
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