Quinoa Stuffing

Looking for a gluten free twist for Thanksgiving Stuffing?

Quinoa Stuffing



  • 1 tbsp allowable oil
  • 1 small onion chopped
  • 1 large carrot grated (about 1 cup)
  • 2 stalks celery, finely chopped
  • 1 cup quinoa
  • 2 cups organic vegetable stock (or water)
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • ½ tsp dried sage
  • 1 cup dried cranberries
  • ½ cup finely chopped dried apples (or fresh if you prefer)
  • ½ cup raisins
  • ½ cup walnuts (or other allowable nuts)
  • ½ cup finely chopped fresh parsley (or 1 tsp dried)
  • salt and pepper to taste


  1. Rinse the quinoa under water for about 3 minutes to remove all dust.  Set aside.
  2. Fry onion under low heat for about 5 minutes, add carrots and celery and continue cooking until veggies are soft.  Add quinoa, stir and cook for about 2 minutes. 
  3. Add vegetable stock and bring to a boil.  Let boil for a couple of minutes then lower heat and cover.  Leave for about 10 minutes or until the quinoa has absorbed all of the broth. 
  4. Add remaining ingredients except parsley stir and leave on low until everything is heated through.  Sprinkle with parsley just before serving.Makes about 4 cups of stuffing.quinoa-stuffing

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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