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Gluten Free Stuffing

Gluten Free Quinoa Stuffing

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 11 cups 1x
  • Category: Side Dish
  • Method: Stove Top and Oven
  • Cuisine: American

Description

Here is how to make an easy gluten-free stuffing with traditional flavors of sage, cranberry, walnut and celery. It is made with quinoa has fresh kale it it!


Scale

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

  1. 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.
  2. Meanwhile, preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  3. 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.
  4. Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.
  5. 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

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