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Quinoa Stuffing

Orange Icon  Quinoa Stuffing

Orange Icon  Quinoa Stuffing

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Submitted by: Barbara Dodson

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 12

An easy, gluten-free recipe to make for Thanksgiving dinner. Be creative and enjoy!

  • 1 c. broth, vegetable, organic
  • 1 c. water, purified
  • 1 c. quinoa, white, organic
  • 1/4 c. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 med. onion, any type, organic
  • 5 celery stalk, fresh, organic
  • 8 oz. mushrooms, white, organic
  • 1 tsp. sage, dried, organic
  • 1 1/2 tsp. sea salt, unrefined and pure
  • 1 tsp. black pepper, ground, organic
  • 1 tbs. parsley, fresh, organic

Bring the broth and water to boil. Add quinoa and return to a boil, stir. Cook over medium heat for 12-13 minutes, or until quinoa has absorbed the liquid.

In a skillet, melt butter over medium heat. Add chopped onion and diced celery; cook until translucent. Add mushrooms and cook a few more minutes.

In a large bowl, combine prepared quinoa, onion mixture, and spices. Stir to combine.

Place in an 8-inch (lightly buttered) glass pan and bake at 350°F for about 30 minutes.

Makes 12 servings. I cut the servings into squares for ease of serving. Leftovers are wonderful.