Gluten-Free Herbed Quinoa Stuffing

Ingredients

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• 1.5 cups quinoa, rinsed Shop
• 3.5 cups gluten-free vegetable broth, divided Shop
• 3 tbsp extra virgin olive oil, divided
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1 tbsp chopped fresh sage (or 1 tsp dried)
• 2 tsp fresh thyme leaves (or 1/2 tsp dried)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup chopped fresh parsley
• 0.25 cup toasted slivered almonds (optional) Shop

Instructions

1. 1 Combine the rinsed quinoa and 3 cups of the broth in a medium saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes, until the broth is absorbed. Take the pan off the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
2. 2 While the quinoa cooks, preheat the oven to 375°F (190°C) and oil an 8x8-inch baking dish. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion, celery, and carrot and cook, stirring often, until soft and lightly golden, 8-10 minutes. Stir in the garlic, sage, thyme, salt, and pepper and cook for 1 minute, until fragrant.
3. 3 Add the cooked quinoa and the parsley to the skillet and stir until the vegetables and herbs are evenly mixed through. Stir in the remaining 1/2 cup of broth. Taste and add more salt and pepper if needed.
4. 4 Spread the mixture in the baking dish and drizzle with the remaining 1 tablespoon of olive oil. Bake uncovered for 20-25 minutes, until heated through and the top and edges are golden and a little crisp.
5. 5 Scatter the toasted almonds over the top, if using, and serve warm alongside turkey, chicken, or roasted vegetables. Refrigerate leftovers within 2 hours and use them within 3-4 days.

Tips & Notes

• Rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds before cooking. Rinsing washes off saponin, the natural coating that can make quinoa taste bitter.
• Toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan, until golden. Choose almonds labeled gluten-free.
• To get ahead on a holiday, assemble the stuffing in the baking dish, let it cool, then cover and refrigerate it within 2 hours, for up to 1 day. Bake it from cold, adding about 10 minutes and a splash of broth if it looks dry, until it is hot in the center (165°F). Refrigerate leftovers within 2 hours and use them within 3-4 days.

Common questions