Gluten-Free Quinoa Stuffing

A client who I recently helped discover that she needs to be gluten free. asked me last week about what I ate for Thanksgiving, since I am also gluten and dairy free.  I thought that I would share one of my favorite recipes with you.  I discovered this from the TV show The Chew.  Katte and I used to watch this during lunch time while she was homeschooling. I have adapted one of the recipes we saw a few years ago.  We wish you all the blessings of a happy, healthy, gluten-free Thanksgiving!

Gluten-Free Quinoa Stuffing

¼ tsp. dried sage
¼ tsp. dried thyme
1 bay leaf
2 cups water
2 cups chicken stock
2 cups quinoa (rinsed and drained)
3 Tbl. olive oil
1 cup diced celery
1 cup diced onion
1 cup chopped leeks
1 orange (zest and juice)
1 lemon (zest and juice)
½ cup dried cranberries
1 Tbl. dried parsley
2 tsp. dried thyme
½ tsp. sea salt
¼ tsp. ground black pepper

Bring water and chicken stock to a boil; season with sage, thyme, bay and salt. Add rinsed quinoa and return to a boil. Recue heat, cover and simmer 15-20 minutes until quinoa has absorbed water. Remove pot from heat and cool quinoa. Remove bay leaf.

Meanwhile, heat large skillet, then add 2 tablespoons olive oil. Saute celery, onions and looks until soft and onion is transparent. Sprinkle with orange and lemon juice. Add quinoa to skillet. Stir in lemon and orange zest, cranberries, and herbs. Drizzle in 1 tablespoon olive oil. Season with salt and pepper. Transfer to serving dish and enjoy!

Adapted from Carla Hall of The Chew.

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