MYSTERY BOX: CRANBERRY GLUTEN-FREE QUINOA STUFFING

For December’s Mystery Box, we challenged three Vegatopians to come up with a cranberry-inspired dish to help you make use of all of those extra cranberries that won’t make it into your holiday cranberry sauces or side dishes.

Change up your typical stuffing recipe with this gluten-free cranberry and quinoa one.  Made with quinoa and delicious cranberries, this is sure to be a recipe the whole family will enjoy!

Ingredients

  • Quinoa:
  • 5 cups of low sodium vegetable broth
  • 2 cups of quinoa (rainbow or white)
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • Croutons:
  • 1/2 loaf gluten-free bread
  • Olive oil, to coat
  • Salt and pepper, to taste
  • Additional Stuffing Ingredients:
  • 3/4 cup pecans
  • 2 Tbsp coconut palm sugar
  • 3 Tbsp coconut oil or grapeseed oil
  • 1 large onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp sage
  • 2 tsp thyme
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup fresh cranberries
  • 1/4 tsp cup water

Preparation

Preheat oven 400°F.

Bring five cups of vegetable broth to boil in a large pot or rice cooker. Once the water is boiling, add quinoa, salt and pepper and then reduce to medium heat to simmer. If you are using a rice cooker, you can add the quinoa immediately. Once the quinoa is cooked, remove from heat and allow it to sit for 3 to 5 minutes.

Cut up gluten-free bread into small cubes. Toss the cubes in enough olive oil, salt, and pepper to coat them lightly. Place the cubes on a baking pan and bake at 400°F until they are crispy (10 to 12 minutes). Remove from oven and let cool for 10 to 15 minutes.

Place pecans on a baking tray and sprinkle with two tablespoons of coconut palm sugar and one tablespoon of coconut or grapeseed oil. Place in the preheated oven for 3 to4 minutes. The sugar will begin to coat the pecans. Keep an eye on them as this process happens quickly and if left too long, the sugar will burn.

In a large saucepan, add remaining two tablespoons of coconut oil and heat on medium-high. Once the coconut oil is melted and the pan is hot, add chopped onion, celery and garlic.

Sauté for 3 to 5 minutes or until the onions are slightly translucent. Once complete, add sage, thyme, cinnamon and nutmeg to the pan and stir until all ingredients are combined.

Place fresh cranberries in a small pan with one quarter cup of water. Heat on high for two minutes or until the skins start to crack. Remove from heat and let sit for five minutes.

In a large bowl, combine the quinoa, gluten-free bread crumbs, onion mixture, roasted pecans, and cranberries.

Place the entire mixture in a large baking dish. Bake for 15 minutes or until desired texture is reached. Enjoy!

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