Quinoa Dressing with Mushrooms and Almonds
For a gluten free stuffing, try this Quinoa Dressing with Mushrooms and Almonds! Gluten free and a delicious and healthier holiday side dish! #Thanksgiving #recipes
Servings: 8
Calories: 160kcal
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.
