Use quinoa to make a delicious, high protein/gluten-free alternative to traditional Thanksgiving turkey stuffing. Check out this great recipe from Encompass HealthCare & Wound Medicine.
- 2 cups quinoa
- 4 cups chicken or turkey stock. (You can use water and chicken base if you’d like.)
- 4 tbsp. extra virgin olive oil
- 1/4 stick butter
- 3 tsp. poultry seasoning
- 1 tsp. ground black pepper
- 2 tbsp. parsley flakes
- 3 cups diced onion
- 2 cups diced celery
- 2 cups diced carrots
- 2 cups finely chopped cauliflower
- 2 cups sliced mushrooms
- 1 pound diced chicken
- Use at least a 4-quart soup pot. Sauté onions in olive oil and butter over medium high heat for about five minutes.
- Add the celery and carrots and continue sautéing.
- While the vegetables are sautéing, heat the chicken stock in the microwave. This should take around 5 minutes.
- Add the sliced mushrooms to the sauté and continue cooking until the mushrooms begin releasing their moisture.
- Add the stock to the sauté along with the remaining ingredients.
- Bring to a boil, and then reduce the heat to low.
- Cover and allow all the moisture to hydrate the ingredients for 20 minutes.
- Turn the heat off and allow stuffing to sit on the stove for another 10 minutes.
- This recipe can be made in advance and reheated on Thanksgiving Day.
- If this stuffing is made in advance, cool it immediately after cooking by spreading it out on a cookie sheet or sheet pan.
TOASTING THE QUINOA
Toasting the quinoa before using it in the recipe takes an extra 10 or 15 minutes, but the flavor it produces is well worth it. And all that involves is placing the quinoa in a dry sauté pan over medium heat and stirring it for around five minutes until it turns golden and a nutty aroma wafts throughout the kitchen.
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