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
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 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.
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.
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
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