The Washington Post

Quinoa Stuffing

Quinoa Stuffing 6.000

Lori Aratani/The Washington Post

Nov 15, 2012

Traditional stuffing typically is loaded with sodium and butter, and with refined grains that have lost much of their fiber, iron and B vitamin content during processing. This lighter version features whole grains, fresh herbs, vegetables and lean protein without skimping on flavor. And with quinoa as the base, it is great for anyone keeping a gluten-free diet.


Servings: 6
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, diced
  • 2 teaspoons sea salt
  • 1 cup quinoa, rinsed
  • 2 cups no-salt-added turkey or chicken broth
  • 2 cooked chicken sausages, cut into very small pieces
  • 1/2 cup diced Vidalia onion
  • 1/2 cup diced fennel
  • 1 rib celery, diced
  • 15 white button mushrooms, trimmed and sliced
  • 1/4 cup coarsely chopped walnuts
  • 1/2 cup golden raisins
  • 4 scallions, diced
  • 2 medium cloves garlic, put through a garlic press
  • 2 tablespoons coarsely chopped parsley leaves and tender stems
  • 2 sage leaves, thinly sliced
  • Leaves from 2 sprigs rosemary, chopped
  • 2 teaspoons freshly ground black pepper

Directions

Heat 1 tablespoon of the oil in a medium saucepan over medium heat. When the oil is hot, add the shallot, 1 teaspoon of the salt and the quinoa. Cook until the quinoa is lightly toasted, about 5 minutes.

Add the broth, increase the heat to medium-high and bring to a boil, then reduce the heat to medium and cook for about 20 minutes, adjusting the heat so that the broth is barely bubbling. The liquid should be fully absorbed and the quinoa seeds should sprout a tiny white tail.

While the quinoa cooks, heat the remaining 1 tablespoon of oil in a large saute pan or skillet over medium heat. When the oil is hot, add the sausage, onion, fennel, celery, mushrooms, walnuts, raisins and scallions, and cook for about 10 minutes, stirring frequently.

Stir in the garlic, parsley, sage, rosemary, pepper and the remaining 1 teaspoon of salt. Cook, stirring, for 2 minutes.

Add the quinoa, stir to combine, and serve.

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Recipe Source

Adapted from a recipe by Elaine Gordon, creator of the healthful-recipe site Eatingbyelaine.com and director of health management solutions at LiveHealthier.

Tested by Lori Aratani.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 300


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 3g 15%

Cholesterol: 40mg 13%

Sodium: 1000mg 42%

Total Carbohydrates: 36g 12%

Dietary Fiber: 4g 16%

Sugar: 10g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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