This is not your plain ole’ holiday stuffing! This quinoa stuffing is a gluten-free taste sensation that will not leave you feeling stuffed. There are a ton of nutrients in this dish, and you will not believe the taste. Everyone in my family craves this stuffing!
Start thinking outside of the box with this recipe, because it can be used as a perfect side dish year round. You can add a protein to it, and make it a main dish. You can take it to work as a snack. The possibilities are endless!
The quinoa alone is nutritious times ten. It contains the plant compounds quercetin and kaempferol. Quinoa is very high in fiber, much higher than most grains. It is gluten-free and perfect for people with gluten intolerance while also being very high in protein with all of the essential amino acids. Quinoa has a low glycemic index, which is good for blood sugar control. It is high in important minerals like iron and magnesium, but the benefits of this dish don’t stop there.
Gluten free stuffing recipe
Indulging in this stuffing is a great way to add more veggies to your daily intake, as well. I love to add kale to this dish, which is full of lutein and zeaxanthin. Those nutrients give kale its deep, dark green coloring; and protect your body and eyes. Kale is also full of minerals including phosphorus, potassium, calcium, and zinc. I enjoy the crunch of the almonds, and usually opt to add extra, which provide healthy fats, protein, manganese and magnesium.
This stuffing is a staple in my home, and it serves great as a leftover dish. My five year old son loves it and asks for more. I hope you enjoy each and every bite knowing that your body is getting tons of nourishment along with the great taste!
- 3 cups water
- 1-1/2 cups dry quinoa
- 1 large yellow onion, chopped
- 3 stalks celery, sliced
- 10-12 mushrooms, sliced
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 2 ½ teaspoons salt-free poultry seasoning
- 1-1/2 teaspoons dried basil
- 1/2 to 1 cup water
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- 1 head of greens (kale, chard, collards, spinach), chopped into very small pieces
- ½ cup raisins
- ½ cup sliced or slivered almonds, or chopped pecans
- Cook the quinoa in a saucepan by bringing the quinoa and water to a boil. Cover and reduce heat to very low and cook for 20 minutes.
- Remove lid and set aside.
- Heat up a large skillet or soup pot , add the onions and sauté for 2-3 minutes, adding just a tablespoon of water at a time if the onions stick.
- Stir frequently.
- Add the celery, mushrooms, granulated onion and garlic, poultry seasoning and dried basil, and sauté for 5 minutes.
- Next, add in about a 1/2 cup of the water, fresh herbs, greens and raisins.
- Cook for about 5 minutes more, stirring occasionally.
- Add water as needed to end up with a thin layer of liquid in the bottom of the pan.
- In a large bowl (or in your soup pot), mix the cooked quinoa and almonds with the vegetables/spices.
- Spoon into a 9”x13” [baking dishhttps://amzn.to/2q5eMZM] (no pan treatment is needed).
- Bake for 20 minutes at 375 degrees uncovered.
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