In case you didn’t know, Quinoa is a fluffy and slightly crunchy grain that originated from South America. The protein-rich and gluten-free grain can be used to dress a turkey, chicken breast, pork chops, and other meat products. It can also be served as a side dish.
Quinoa Stuffing recipe in a nutshell.
Prep – 25 min.
Cook – 20 min.
Read in – 45 min.
Serves – 8.
Calories – 387 kcal.
- 1 cup, quinoa.
- 1 cup, vegetable stock.
- 1/4 cup, olive oil, unsalted butter, or non-hydrated margarine.
- 1 green onion (chopped).
- 6 stalks celery (diced).
- 1 butternut squash (peeled and diced).
- 2 zucchinis (cut into cubes).
- 1 cup dried apricots (diced).
- 1 cup cranberries (dried).
- 1 tablespoon sage (fresh).
- 1/2 teaspoon salt (kosher).
- 1/2 teaspoon black pepper (freshly ground).
- 2 tablespoon flat-leaf parsley (freshly chopped).
- 1 lime (juiced to taste).
- 1 cup, water.
- Preheat oven or any other suitable cooker to 350˚F.
- Put the vegetable stock and 1 cup of water in a saucepan. Boil the stock for 5 minutes and add the quinoa. Stir the content for 2 minutes, reduce the heat, and cover the pan. Simmer until no more liquid is left, about 10 minutes.
- Heat the olive oil in a skillet or melt the butter/margarine in the same utensil. Add butternut squash, zucchinis, celery, onion, cranberries, and apricots to the skillet. Cook and stir the content until it turns brown.
- Remove the mixture from the oven and add the quinoa. Stir in the salt, pepper, and sage and mix thoroughly.
- Transfer the mixture to a large pan and bake for 30 minutes.
- Garnish with parsley and drizzle with lime before serving.