I am so glad I did. What a wonderful, healthy alternative to bread dressing for your holiday table. This is healthy, vegan, gluten free and most importantly delicious.
I don't think my family would mind if I added this dish to my Thanksgiving menu this year and served it along side my regular bread dressing for those guests wishing a lighter stuffing to enjoy with their turkey. If you've never tried or cooked with quinoa before, THIS is the recipe you need to start with.
Here are a few fun facts about quinoa: Quinoa is a pseudo-grain that has high nutritional value. It is high in protein, fiber, magnesium and iron. It is considered a complete protein. It's a great food source for vegans and is gluten free. It is easily digested. Quinoa has that distinctive "bite" when you eat it...something that I love about it.
You can buy quinoa pre-rinsed. But if you don't be sure to rinse it before cooking to eliminate any bitter taste.
This recipe calls for poultry seasoning. I make my own from the recipe you can find HERE but in addition to the ingredients listed, I add thyme. I also scale the recipe down to 5 servings instead of 64! I keep it in an airtight glass jar. Of course, you can just buy poultry seasoning as well.
This stuffing would make an excellent side dish for any type of poultry or pork.
Mushroom Quinoa Stuffing (Vegan and Gluten Free)
Servings - 6 Serving Size - 1/6th of recipe Points Plus per Serving - 4 Points+
Calories - 156.6, Total Fat - 4.3g, Carbs - 24.7g, Protein - 5.7g, Fiber - 3g
1 cup uncooked quinoa, rinsed if not the pre-rinsed type
1 TBS olive oil, divided
2 cups low sodium vegetable broth
1 tsp poultry seasoning
1/2 tsp salt
1/2 cup diced red onion
1/2 cup diced celery
10 oz. sliced button mushrooms
fresh ground black pepper, to taste
- Heat 1/2 TBS olive oil in a medium sized saucepan. Add in quinoa and stir until evenly coated. Cook for about one minute on med-high heat. Stir in broth, poultry seasoning, and salt. Bring to boil. Reduce heat to low and cover. Simmer for 15 - 20 minutes or until all the liquid has been absorbed.
- In a small non-stick skillet, heat the other 1/2 TBS of olive oil over med-high heat. Add in the onion, celery and mushrooms. Cook until the vegetables are tender, about 8 - 10 minutes.
- Combine cooked quinoa with vegetables. Season with black pepper.
This is such a great healthy side dish for so many reasons. The taste of traditional bread stuffing is definitely there thanks to the poultry seasoning.
Is this quinoa dish something you would consider adding to your holiday table this year?