Here is an easy, healthy and gluten-free twist on Thanksgiving stuffing. This quinoa stuffing is mixed with kale, walnuts, dried cranberries and sage. The flavors are traditional, but there is no bread or gluten.
I remember, a million years ago when the dinosaurs lived and I was in college, having a conversation with my friend Ezequiel who was from Mexico, about how there are certain words in Spanish where there is no true translation in English and vice versa. He explained that you had to talk your way around it, to explain the meaning of the word. I remember him saying that it was frustrating to know that there is a simpler way to say something.
I often think of that conversation, and about trends in words and expressions. About how cultures create words because there is a need for it. Words that just appear out of seemingly nowhere and then suddenly everyone is using them. Slang that eventually becomes accepted.
Like FOMO for example. {Aside: Which isn’t really a word, it’s an acronym for Fear Of Missing Out, but stick with me. I have a point.} I think I saw it on a bumper sticker or something the first time. I was like I HAVE THAT! Like always! I was so glad to know there was an easy one word way of describing that feeling that I live with. Just like Ezequiel and I had talked about.
I suspect it is the nature of our digitalness (oh there’s a good one) and the constant barrage of information and accessibility to everything at our fingertips has heightened our collective need to put a name to that feeling. Because we are all suffering from FOMO. And we all wanted to name it something. And so we created FOMO.
What does FOMO have to do with Thanksgiving stuffing?
Everything!
Thanksgiving and the planning there of is the pinnacle of American culinary FOMO.
If the fact that these green beans are going bananas on Pinterest right now, I am not making this up. I think our collective FOMO about filling every millimeter of our Thanksgiving plates with the very best recipes is at a fever pitch even earlier than ever. Thank you Pinterest.
So I understand if you’re having issues deciding on which stuffing to make. There are so many routes to take. You could go with very traditional bread stuffing. You could go with cornbread stuffing, you could go crazy and make gluten-free walnut and kale quinoa stuffing! It’s almost too much to bear.
And while you’re at it don’t miss out on this awesome Gluten Free Gravy by Gluten Free Palate. It’s ready in 5 minutes!
But I’m going to let you in on a secret. You ARE going to be missing out. There is no possible way for you to have all the stuffings in the world. And there ARE so many good ones. Including this one! It is great in fact, and all of the gluten-free people at your table will thank you for serving it! Sorry. The struggle is real. But, just keep reminding yourself, and I will too, that when it comes down to it, the only thing that really matters on Thanksgiving is not missing out on being together.
QUESTIONS
Do you have FOMO?
Are there any words that you wished existed?
What new words have you heard a lot lately that didn’t exist that long ago?
Do you go with traditional stuffing or do you experiment with new recipes?
Still having Thanksgiving menu planning FOMO? Search all the Thanksgiving archives.
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PinDescription
An easy gluten-free quinoa and kale Thanksgiving stuffing with traditional flavors of sage, cranberry, walnut and celery.
Ingredients
- 5 ½ cups vegetable broth, such as Imagine No-Chicken, divided
- 2 ½ cups rinsed quinoa, rinsed if necessary *see ingredient note
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 4 cups finely chopped kale
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- ¼ teaspoon cinnamon
- 1 cup finely chopped celery
- 1 cup chopped toasted walnuts
- ½ cup dried cranberries
Instructions
- Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt and pepper and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, 18 to 22 minutes. Remove from heat and let sit undisturbed 5 minutes. Remove lid, stir in kale, cover and let sit.
- Meanwhile, preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
- Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes.
- Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.
- Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, 22 to 30 minutes.
Notes
To make ahead: Can be prepared through step 4 up to 24 hours in advance. Heat covered with foil for 20 minutes before removing foil and continuing with directions in step 5.
Nutrition
- Serving Size: 1 cup
- Calories: 207
- Sugar: 5 g
- Sodium: 743 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 6 g
I totally have FOMO on this stuffing – looks delicious!! 🙂
Then you better not! Lol!
Haha “when the dinosaurs lived and I was in college” Katie sounds like we went to college around the same time! 🙂
I think I had FOMO a lot more when I was a young ‘un – I mean there’s so much to see and do and eat – right?
When it comes to stuffing, I am always experimenting – so this sounds absolutely delightful – love the sage and thyme in there too!
I don’t think my FOMO issues are subsiding at all as I get older. i blame the internet. Ha ha.
Great recipe. I don’t suffer from FOMO, though (HA!) On a separate note, I will not be awaiting until Thanksgiving to try this one. I have too much quinoa in my cabinets 😉 It looks delish!
Really? I love that! Hope you enjoy Melissa.
I call it stuffing and always have! But I totally get what you are saying. I love new ways to make stuffing and I want a healthy twist if possible. This looks like the perfect one to try. I just love the kale and quinoa in this–so hearty but so full of flavor!!
I remember the fist time I heard someone call stuffing “dressing” and I thought they were talking about salad dressing, and I was thinking they meant that they served the turkey with salad dressing instead of gravy! Ha ha! Now I know that tons of people call it dressing.
I love the beautiful specks of color throughout the stuffing. This is a wonderful Thanksgiving side!
Thank you so much Jennifer. Hope you have a good turkey day!!
Gorgeous stuffing! Although I prefer a traditional bread based stuffing at Thanksgiving, I would make your much healthier version anytime of the year!
Maybe we both need to have two stuffings on the table this year.
Oh yes, a case of the FOMOs…there is so much pressure to have a Thanksgiving with every perfectly delicious dish and there are so many options! This stuffing looks phenomenal- full of too many good ingredients to pass up. Thank you for sharing!
I know what you mean about the pressure. I try to let it roll off my back and have fun, but things can get intense. And man, what if we choose the wrong recipe!! Eek!
I need a stuffing that I can drop off to my butcher on tuesday morning, so he can stuff our turkey ready for the friday, can I use this recipe? it looks yum!
This looks great. Really no need for all the fat. Sautee in vegie stock and greatly reduce the fat in this yummy dish.
You know I’m loving everything about this stuffing! What a gorgeous and delicious addition to the Thanksgiving table!
★★★★★
I would love this as a side for Thanksgiving if only I thought my family would eat it. Can the recipe be cut to half or a quarter so the yield is less or will it not come out as well that way?
★★★★★