Gluten-Free Quinoa Stuffing

Potlucks are always the answer during the holidays. This is already a crazy time of year and planning a holiday party can be stressful enough without having to worry about feeding a large group of people. I am a big fan of potlucks, but it can be tough to find a dish that can transport well, tastes okay hot or cold, and will feed a variety of people with different eating styles.

If you live in Seattle, you usually need to plan a dish that can satisfy meat-eaters, vegetarians, vegans, kids, gluten-free folks, and people with food allergies alike. In the past, lentil loaf was always my go-to potluck item. But lately, I’ve been eating too much lentil loaf and it was time for something new. Enter quinoa stuffing.

This dish is basically a hearty quinoa salad with the comforting flavors of stuffing and, even better, it fits all the requirements for a potluck.  Protein-packed and healthy without “tasting healthy”? Check. Gluten-free, soy-free, vegan, and satisfying for the carnivores? Check. Mushroom-free for picky eating kids? Check. Now go forth and potluck!

Whether you’re attending a potluck this holiday season or just looking for healthy dinner options to add to your holiday menu, this one fits the bill.  I love using multicolored quinoa for more color in this dish and I think the red quinoa is especially pretty. If you’re concerned about nut allergies, this can easily be made without pecans.

Gluten-Free Quinoa Stuffing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 6
Ingredients
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup pecans
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 stalks celery, diced
  • ¼ cup chopped fresh Italian parsley
Instructions
  1. Rinse quinoa and place in a large saucepan. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Remove lid and fluff with a fork.
  2. Preheat oven to 250 degrees. Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes. (I recommend watching the pecans because they can easily start to burn). Remove them from the oven. Add the pecans to a food processor. Coarsely chop while adding the sage and thyme. Set aside.
  3. Heat coconut oil in a large pan. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined. Toss with parsley and serve.

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Comments

  1. says

    I’ve been eating an abundance of quinoa in the past few weeks, mostly with a lemon parsley dressing, but this sounds like a wonderful way to enjoy my favorite (pseudo) grain. I love that you added pecans, they are my absolute favorite!

  2. Gail says

    I was hoping to hear how it was used as a ‘stuffing’, but it appears that it isn’t. It’s a ‘dressing’.
    Can you use as a stuffing?
    Thank you!

    • says

      Hi Gail,
      You are correct that this was not actually “stuffed” into anything. :) I called it a stuffing because it mimics the flavors and texture of traditional bread stuffing. Hope that makes sense!

    • Gail says

      Thanks, Sonnet. Funny thing is, I’m from the West Coast and have always called everything stuffing until I moved across country and was shown (corrected) that stuffing goes inside the bird; and dressing stays outside. (Cornbread dressing; bread dressing; quinoa dressing, etc.) I have since had to remember each time myself! LOL
      But, COULD I put this recipe INSIDE the turkey – do you think it would work?

    • says

      Thanks for the clarification! I’ve always lived on the West Coast so I wasn’t sure what “dressing” meant! lol
      To be honest, I’ve never cooked or stuffed a turkey so I can’t tell you for sure, but this is fabulous as a side dish! :)

  3. says

    This is great. I’ve been researching GF/vegan options for our family Thanksgiving. I’m celiac and my niece is a lactose-intolerant vegetarian. This is a very helpful idea. Thanks!

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