All the flavor you love in your favorite stuffing, made naturally gluten free(and dairy free if needed) with quinoa, your favorite herbs, dried cranberries and almonds.
Well, I guess it’s side dish week here on Food Doodles 🙂 If you missed my Mashed Sweet Potatoes with Bacon the other day, do check it out. You can see it in the background since I took these pictures at the same time. We had both side dishes with a roast chicken but these make awesome side dishes for turkey as well.
Who’s going to deny that stuffing is amazing stuff? But it could use a little healthing up. This version has very little added butter, and it’s easy to replace with any oil to make a dairy free version. It is naturally gluten free too, but it’s still full of delicious stuffing flavor.
I actually had posted a version of this before, but it was stuffed into half of a small squash, which I still think is a delicious idea, but it is difficult to select a suitable squash, and to cook it so that the squash isn’t dry so usually we just cook it like this, in a large casserole dish. Actually, it’s better in a larger pan so it can be spread out thinly, then kept warm in the oven while everything else gets ready, then the edges get crispy and crunchy. So good! Especially with a drizzle of gravy over top too 🙂
- 1 tablespoon butter
- 1 small onion finely chopped
- 1 stalk celery diced
- 2 clove garlic
- 3/4 cup dry quinoa
- 1 1/2 cups water or stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon poultry seasoning or a mix of your favorite stuffing herbs and spices
- 1/2 teaspoon salt less if using stock, more to taste
- Black pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds or roughly chopped walnuts
- 1/4 cup fresh parsley or 2 tbsp dry
- In a medium sized pot heat the butter(or oil for a dairy free option) over medium heat. When hot add the onion and saute until softened. Add the celery, stir and cook a few minutes more. Add the garlic and just cook a minute or two.
- Add the dry quinoa and water or stock. Add the bay leaf, thyme, sage, poultry seasoning, salt and pepper. If using dry parsley instead of fresh, add now.
- Bring to a boil, cover pot with a lid and turn down heat to a simmer. Simmer for 15-18 minutes until all the liquid is absorbed. Let sit with the lid on for 5 minutes before fluffing with a fork and stirring in the dried cranberries, almonds and fresh parsley. Serve immediately, or transfer to a casserole dish and place in the oven to keep warm until ready to serve.