Quinoa Stuffing Recipes

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QUINOA STUFFING



Quinoa Stuffing image

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

4 cups vegetable stock
2 cups quinoa
¼ cup olive oil
1 butternut squash - peeled, seeded, and diced
2 small zucchinis, cut into 1-inch cubes
1 bunch green onions, chopped
1 cup diced dried apricots
1 cup dried cranberries
1 cup chopped fresh parsley
1 lime, juiced, or to taste

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



Vegetable Stuffing with Quinoa image

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

1 cup quinoa, rinsed
1 3/4 cups water
1/2 teaspoon salt
3 tablespoon olive oil
1 large sweet potato, peeled and diced ((3 cups))
2 red peppers, cored and diced ((2 cups))
1 onion, diced ((2 cups))
3 cloves garlic, minced
3 stalks celery, diced ((1 1/2 cups))
3 cups fresh baby spinach, roughly chopped
1 teaspoon EACH: salt, thyme, sage ((or poultry seasoning))
1/2 teaspoon pepper
1/2 cup coursely chopped nuts (optional)

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

QUINOA STUFFING



Quinoa Stuffing image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, diced
6 cups chicken stock or water
3 cups quinoa (organic if possible)

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



Quinoa Stuffing image

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

1 cup vegetable stock
1 cup quinoa
2 ounces (1/2 stick) unsalted butter or nonhydrogenated margarine
1 onion, chopped
6 stalks celery, diced
1 tablespoon fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

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.

VEGETARIAN QUINOA STUFFING



Vegetarian Quinoa Stuffing image

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

1 cup quinoa
4 1/2 cups vegetable broth
2 bay leaves
1 yellow onion (diced)
1 rib celery (chopped)
2 cloves garlic (minced)
Optional: 1/2 cup seitan (chopped small)
1/2 cup mushrooms (sliced)
2 tablespoons butter or vegan margarine
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices dried or lightly toasted bread (cubed)
1/2 cup walnuts or pecans (chopped)

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

HERBED WILD RICE & QUINOA STUFFING



Herbed Wild Rice & Quinoa Stuffing image

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing - and nobody will guess its little secret: it's vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred - perfect for those that prefer to skip the turkey.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 15

2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
1 large yellow onion (finely chopped)
2 stalks celery (chopped (about 1/2 cup))
2 medium Granny Smith apples (peeled and diced)
2 medium cloves garlic (peeled and finely minced)
2 tablespoons fresh thyme leaves (minced)
1 teaspoon kosher salt + more to taste
1/2 cup dry-ish white wine (I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too)
4 cups low-sodium vegetable broth
2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
1 cup uncooked quinoa (rinsed well)
1 1/2 cups dried cranberries
1 cup raw pecans (chopped)
1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
1/4 cup fresh sage leaves (minced)

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.

SQUASH AND CELERIAC QUINOA STUFFING



Squash and Celeriac Quinoa Stuffing image

Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall. Amber St. Peter of Long Beach, Calif., submitted this recipe of which she says, "It's hearty without the bread or gluten, and flavorful without a bunch of processed ingredients. It was a crowd pleaser the first year, and will be a permanent fixture at our table for years to come."

Provided by Tara Parker-Pope

Time 45m

Yield 6-8 servings

Number Of Ingredients 13

1 cup quinoa
2 cups water
3/4 cup diced celeriac (celery root)
3/4 cup diced butternut squash
1 medium onion, chopped
1 clove garlic
1 teaspoon ground sage
1 teaspoon ground thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly chopped parsley
1/4 cup hazelnuts, chopped
2 tablespoons olive oil

Steps:

  • Rinse quinoa, pour in a saucepan with 2 cups of water and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10 to 15 minutes. Set aside in a large mixing bowl.
  • Heat about a tablespoon of oil in a pan. Add the garlic, onions, butternut squash and celeriac to the oil. Cook on medium, stirring frequently, until veggies are fork tender, about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.
  • Add the veggies to the quinoa in a large mixing bowl and stir to combine. Mix in chopped parsley, hazelnuts and olive oil and toss until everything is evenly distributed.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 238 milligrams, Sugar 1 gram

QUINOA STUFFING



Quinoa Stuffing image

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

3 bay leaves
2 cups quinoa
1/4 cup olive oil
2 small zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
2 bunches green onions, chopped
1 cup dried apricots, diced
1 cup dried cranberries
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 lemon

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.

WILD RICE AND QUINOA STUFFING



Wild Rice and Quinoa Stuffing image

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

1 ounce (about 1 cup) dried porcini mushrooms
1 1/2 cups wild rice
Salt to taste
1/2 cup quinoa
1/2 pound kale or Swiss chard leaves, washed and coarsely chopped (you should have about 8 cups leaves; no need to chop if using bagged greens)
2 tablespoons extra-virgin olive oil, more for greasing baking dish
3 or 4 shallots, finely chopped (about 3/4 cup)
2 garlic cloves, minced
1 cup chopped celery
1 pound fresh cremini or wild mushrooms, trimmed and quartered
1/2 cup dry white wine
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
3 tablespoons chopped fresh sage
Black pepper, to taste
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely chopped walnuts
1 tablespoon walnut oil

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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