Looking for a gluten-free stuffing recipe can be challenging, but this Quinoa Stuffing with Mushrooms and Almonds fits that need! It’s a healthy stuffing that’s delicious and elegant enough to grace your own table or bring to a gathering of friends or family. Serve it as your Thanksgiving stuffing or year-round as a healthy side dish.
Post updated 11/6/23 and 11/24/19
How is quinoa stuffing different from traditional stuffing?
Stuffing, also known as dressing, is a traditional item on the typical Thanksgiving dinner menu, but it’s often low in fiber and nutrients while being high in calories. It’s usually made with stale bread cubes, celery, butter and broth. Yet it’s not the only way to make stuffing, or dressing, as some call it. You can easily change up the base or any other ingredients to suit your tastes or specific dietary needs, like gluten.
That’s where quinoa comes in. It’s a gluten-free alternative for stuffing and can be used as the base instead of stale bread cubes. You can use red quinoa, as I did in this recipe, or white quinoa – it doesn’t really matter.
What is quinoa?
Quinoa is an ancient grain, native to South America, that is high in protein and fiber, and is also a good source of phosphorus, magnesium, manganese, thiamin, riboflavin, and folate. It’s considered a complete protein – making it a nice choice for people following a vegan or vegetarian diet. What’s more, it’s gluten-free and a great option for any guests or family that need to avoid gluten. And it’s relatively easy to cook – much like cooking rice.
What does quinoa taste like?
If you haven’t tasted it before, you might be wondering what does quinoa taste like? Quinoa has a slightly nuttly flavor with a bit of a chewy texture. It also has an outer coating of something called saponins, which cause some bitter flavor to show up unless you rinse it first. So you have a couple options, use quinoa that’s already been rinsed, or rinse it yourself. Just place in a fine mesh strainer and run cold water over it.
For this mushroom quinoa stuffing I added mushrooms for more depth of flavor, almonds for a bit of crunch, and dried cranberries to provide a subtle sweetness to the dish as well. Toasting the quinoa and almonds prior to cooking adds even more flavor to this delicious quinoa stuffing.
How to make Quinoa Stuffing
Anyone can make this easy quinoa stuffing. You can even make it a day ahead and then reheat prior to serving. Here’s the process:
- Gather the ingredients. Rinse and toast the quinoa and complete other prepping like toasting almonds, and chopping veggies and parsley.
- Saute the veggies in olive oil till tender.
- Stir in the quinoa, almonds, dried cranberries, herbs and seasonings.
- Bring to a boil, cover the pan, and simmer all ingredients till done.
- Remove from heat and serve, or chill until needed.
Helpful cooking tips and FAQ’s
- How can I make this vegan? For a vegan or vegetarian option, just use vegetable broth instead of the chicken broth.
- Can this be made ahead of time? Yes, simply prepare the day before you’d like to serve and then refrigerate. To serve, warm in a 350 degree oven until heated through, about 30 minutes.
- To save time on cooking day, prep the ingredients the day before. This will greatly reduce the amount of time needed to prepare the recipe.
- How do I toast the almonds? Toast almonds in asmall skillet over medium-low heat for 5 minutes or until almonds are golden brown and fragrant. Watch closely as they can burn easily.
- How do I toast quinoa? Toast quinoa in a skillet over medium-low heat for 10 to 15 minutes, stirring or shaking occasionally. Remove when fragrant and quinoa starts to “pop.”
Quinoa Dressing with Mushrooms and Almonds
Equipment
- deep skillet with lid
- cutting board
- chef's knife
Ingredients
- 1 c. Quinoa, toasted*
- 1/3 c. Slivered almonds, toasted*
- 1 c. Sliced celery
- 2 c. Sliced fresh mushrooms
- ¾ c. Diced onion
- 2 c. Chicken broth, reduced sodium
- 2 T. Olive oil
- 2 Cloves garlic, minced
- ½ c. Dried cranberries (optional)
- ¼ c. finely chopped fresh parsley (may substitute 1 Tbsp. dried parsely)
- 1 tsp. Rubbed sage, ground
- ¼ tsp. White pepper
- ¼ tsp. kosher salt (optional)
Instructions
- Heat olive oil in deep skillet and saute onion and celery in hot oil till tender, about 5 minutes.
- Add garlic and cook another 2 minutes. Stir in mushrooms and cook an addtional 3 to 4 minutes until tender.
- Stir in toasted quinoa, toasted almonds, broth, cranberries, parsley, sage, and white pepper.
- Bring to a boil.
- Cover and reduce heat to low. Simmer for 20 to 25 minutes, or until quinoa is tender.
- Remove from heat. Taste and add salt if desired. Fluff with fork and serve hot. May be made the day before and then reheated at 350°F until heated through, about 30 minutes.
Notes
- To save time on cooking day, prep the ingredients the day before. This will greatly reduce the amount of time needed to prepare the recipe.
- Rinse quinoa in fine mesh strainer and then toast in skillet over medium-low heat for 10 to 15 minutes, stirring or shaking occasionally. Remove when fragrant and quinoa starts to “pop”.
- Toast almonds in small skillet over medium-low heat for 5 minutes or until almonds are golden brown and fragrant. Watch closely as they can burn easily.
Looks like a great alternative to traditional stuffings.
It was a pretty good substitute for the usual stuffing. Thanks for stopping by!