Gluten-Free Quinoa Stuffing

Here is an easy, healthy and Gluten-free Stuffing Recipe made with quinoa, kale and walnuts for a wheat-free twist on Thanksgiving stuffing. The flavors are traditional, with celery, sage and dried cranberries, but there is no bread or gluten. {Bonus it is also egg-free for those with egg allergies.}

I originally shared this recipe in November of 2015. I have updated the content to share it with you again today. This post contains affiliate links.

Why You’ll Love This Simple Quinoa Stuffing

If you have done your Thanksgiving planning and are now looking for a gluten-free alternative to stuffing, this recipe is the end of your search.

And hey, just in case you haven’t made your list and checked it twice, this Thanksgiving Planner can come in handy.

Personally, I get a pretty bad case of Thanksgiving FOMO, when I plan out my menu. There’s only so much room on a single plate! But fear not, this Quinoa stuffing is definitely worth saving space for! Along with Roasted Turkey, Fluffy Buttermilk Mashed Potatoes and Glazed Carrots, Green Beans this stuffing is the perfect addition to your gluten-free Thanksgiving table!

It has all the traditional seasonings of traditional stuffing, sage, celery, butter and thyme. But we have skipped the bread and instead used cooked quinoa. I love how it clumps together and enjoy the crunch of the walnuts. I also added in a hearty dose of kale to make it seem a bit fresher and add a touch of green.

How To Make Gluten-Free Stuffing with Quinoa

Cook Quinoa on the Stovetop 

1. To ensure the quinoa is completely tender and none of the grains on top are undercooked, I found it was necessary to cook the quinoa on the stove first. I used vegetable broth to do so for maximum flavor.
2. Simply bring the broth to a boil then add in the rinsed quinoa with some salt and pepper. Cover and cook it over low heat until it is just tender. This takes 18 to 20 minutes. 
3. Then once the quinoa is finished cooking, leave it covered for 5 minutes to fully absorb any excess moisture. I find this is helpful to have the fluffiest texture. 
4. Then stir in 4 cups of shredded kale. When you add it to the quinoa, it will wilt down while you prepare the rest of the ingredients for the quinoa stuffing. 

Sauté the Vegetables to Soften

1. To give this gluten-free stuffing the flavors of traditional Thanksgiving stuffing I used butter, celery and sage which are the three most recognizable flavors in stuffing. To reduce the saturated fat, I used a mix of half olive oil and half butter to sauté the onion and garlic.
2. Next add in the herbs and spices to bloom them. Cooking the spices in oil help them release their volatile olfactory compounds which makes them taste better! 
3. Next add more broth and the celery to soften the celery. At this point everything else is cooked, so the celery needs to be softened in the broth. The broth will evaporate and then the whole skillet of veggies and the quinoa mixture can be added together.
4. Before baking add in toasted walnuts for crunch and dried cranberries for a tart contrasting flavor element. Then spoon it into a baking dish coated with cooking spray. 

Bake

The stuffing is already cooked at this point and there is no egg in it, so the step in the oven is merely there to warm it through, allow the flavors to marry and to let the top get a little crusty. This takes under a half hour.

FAQs and Expert Tips

If you love quinoa, make sure to check out my post sharing more quinoa recipes.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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