Clean Eating Gluten Free Quinoa Recipe – Stuffing

Clean Eating Gluten Free Quinoa Recipe – Stuffing 

Serves 6-8

Ingredients:

• 2 cups prepared quinoa (preferably cooked in gluten-free chicken stock)
• 1-1/2 cups onion, diced
• 1 cup celery, diced
• 3 cloves garlic, diced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh sage, chopped
• 1 cup dried cranberries, diced (no sugar added)
• 1/2 cup chopped toasted almonds
• 3 tablespoons apple cider vinegar
• 1 tablespoon fresh parsley, chopped
• Olive oil
• Salt and pepper

Directions:

1. Coat a large frying pan with olive oil and begin heating over medium heat. Add onion and celery to the pan and saute until soft and translucent, about 10 minutes, or less if you prefer a little crunch.
2. Add garlic, rosemary, thyme and sage (along with a pinch of salt) to the pan with the onions and celery and continue cooking, stirring often, another 3 minutes.
3. Add the cooked quinoa and mix well.  Remove from heat and place in serving bowl.
4. Stir in dried cranberries, nuts, apple cider vinegar, and parsley to the quinoa and stir well. Salt and pepper to taste.

NOTES:

• If making ahead, reheat in a sauté pan until warmed–I left it longer to make it a little crunchy which was delicious.  Leftovers make a great breakfast!
• Diced roasted sweet potatoes make a great addition!
• You can also stir in a few tablespoons of clean eating gravy if you have some on hand!