Cranberry Quinoa Stuffing
Stuffing has always been a fixture on a Thanksgiving table. The thing I love about it is you can make it with whatever you chose. The more traditional is of course bread, but I love it made with quinoa as well. It is a gluten free, protein rich option that is perfect for stuffing a squash as a vegan main dish, or as a side to other items. It is low fat, rich in fiber, and delicious when paired with the right ingredients. The recipe I am sharing with you today is simple to make, just 30 minutes!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool slightly. Mix in all remaining ingredients, and serve warm.
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- Allergen Friendly
- Heart Healthy
- Side Dish