Tuesday, December 6, 2011

Flavorful Grain Free Quinoa Stuffing

I’ve been struggling with how to make a quinoa stuffing that doesn’t taste like a quinoa summer salad.  Then I came across a secret ingredient that saved the day: poultry seasoning.  This created a dish that has a real authentic taste to it, without all the traditional gluten/grain type hassle.  

And a quick word about quinoa.  I’ve been cooking it for years, and just the other day I found this website that rocked my world.  I’ve been wasting valuable time and energy trying to get a fluffy quinoa (I do the presoak but alas wasn’t using the correct water to quinoa ratio).  Finally, mystery solved! Just FYI: it’s 1 1/4 cups liquid to 1 cup quinoa.  So simple! 
4 cups cooked quinoa (to your texture preference, see above notes).  
1 medium onion, small chop
1 cup walnuts, chopped 
1 medium apple, peeled and small chop
2 celery sticks, chopped
1 cup dried cranberries (unsweetened or sweetened with fruit juice and always sulfur dioxide free)
2 cups mushrooms, small chop (optional, not shown in recipe above)
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning 
Few turns of the pepper grinder 
Oil of choice 

How To
1.  Coat bottom of pot with oil.  Add onions & salt.  Saute on med/low for 5 minutes.
2.  Add celery & walnuts, stir and cook for 2 minutes.
3.  Add apple, thyme, pepper, & poultry seasoning.  Stir and cook for 2 minutes.
4. Turn off heat and add in the 4 cups of quinoa along with the cranberries.  Mix together quinoa, saute mixture, and cranberries. 

*This was excellent the next morning with eggs as a breakfast scramble!
Shared on: Gluten-Free Holiday week 4 @ Daily Bites, Traditional Tuesdays, Wellness Weekend,  Monday Mania, Real Food 101, Meatless Monday, Just Another Meatless Monday, The Prairie Homestead, Melt in your mouth Monday, Mangia Mondays
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Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, sides, vegan.


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