Quinoa and Apple Stuffing

How about a new twist on this classic holiday side dish? Try this recipe for Quinoa Stuffing with Apple, & Nutmeg. Make a new tradition!

Cooking time: 20 minutes



  • 1 cup quinoa
  • 1/4 teaspoon sea salt + 1/4 teaspoon sea salt
  • 1 1/2 cup + 1/2 cup low-sodium vegetable stock
  • 1 diced apple
  • 1 teaspoon fresh thyme
  • 2 tablespoon + 1 tablespoon olive oil
  • 1 cup finely chopped leek
  • 3/4 cup finely chopped celery
  • 1 finely chopped shallot
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped sage
  • 1 teaspoon finely chopped rosemary
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/2 cup dried cranberries
  • 1/3 cup finely chopped parsley

How To Prepare

  1. Rinse the quinoa in a sieve under water for approximately 30 seconds and drain thoroughly. Add it to a pot with the low-sodium vegetable stock and sea salt, and bring to a boil.
  2. Once boiling, stir in the diced apple and cover with a lid. Reduce the heat to low and cook for 10 minutes. Once all the water is absorbed, remove the pot from the heat and stir in fresh thyme and 2 tablespoons of olive oil.
  3. While the quinoa is cooking, you can create the other component to the stuffing. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the leek, celery, and shallot for 4 minutes until soft.
  4. Add in the garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, and cook for 2 minutes. You may need to reduce the heat to medium-low so you don’t burn the garlic. Then add in a 1/2 cup of low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes.
  5. Add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the quinoa and apple component and serve warm.

Quinoa and Apple Stuffing

  • You can make this dish ahead of time and then reheat in the oven before serving.


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Quinoa and Apple Stuffing