Quinoa Stuffing Vegan Gluten Free Food

HEALTHY QUINOA STUFFING

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.

QUINOA STUFFING

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.

QUINOA STUFFING (VEGAN + GLUTEN-FREE)

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.

HERBED WILD RICE & QUINOA STUFFING

Steps:

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.