Gluten Free Power Quinoa Holiday Stuffing
By teresa
Explore more recipes from Eat. Drink. Be skinny!
View the original post with an additional Skinny Pumpkin Pie Martini recipe here!
0 Picture
Ingredients
- 3 minced Garlic Cloves
- 1 diced Yellow Onion
- 3 diced Stalks Celery
- 2 diced Green Apples
- 2 grated Carrots
- 3 T Olive Oil
- 1 cup Vegetable Broth
- 3/4 cup chopped Walnuts
- ½ pound diced Mushrooms
- 2 cups cooked Quinoa
- Salt and pepper to taste
- 1 T chopped Fresh Thyme
- 1 cup cooked, crumbled Gluten Free Sausage (optional)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook quinoa according to package directions (Tip: Use extra vegetable stock instead of regular water for richer flavor)
Step 2
Heat oil in a large pot, and add garlic and sauté for 2 minutes. Add diced onions and cook for an additional 2 minutes. Add diced celery and apples, stir to coat vegetables in oil. Brown slightly on medium heat for several minutes, add grated carrots and continue to cook, stirring occasionally.
Step 3
Add vegetable stock, bring to a boil, reduce heat to low, cover pan and simmer ingredients for 10 minutes.
Step 4
Add walnuts, mushrooms, quinoa, gluten free sausage (optional) and salt and pepper to taste. Cook on medium for an additional 10-12 minutes. If stuffing is on the dry side, cook covered. When mushrooms and walnuts are soft, the stuffing is done. Cook uncovered until any excess liquid is absorbed.
Step 5
Season with fresh thyme and serve!
Recipe from Happy Healthy Holidays: First Edition
Review this recipe