quinoa & apple stuffing
Whether it's your first Thanksgiving or holiday feast as a vegan or your tenth, I want to make sure you're stuffed! This is a delicious blend of quinoa, apple, and spices to help get your Thanksgiving fix without the guilt.
Servings 6 to 8
Ingredients
- 1 C quinoa
- ¼ teaspoon sea salt
- 1 ½ C + ½ C low-sodium vegetable stock
- 1 diced apple
- 1 teaspoon fresh thyme
- 2 tablespoon + 1 tablespoon olive oil
- 1 C finely chopped leek
- ¾ C finely chopped celery
- 1 finely chopped shallot
- 2 garlic cloves, minced
- 1 tablespoon finely chopped sage
- 1 teaspoon finely chopped rosemary
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ C dried cranberries
- ⅓ C finely chopped parsley
Instructions
- Rinse quinoa in a sieve under water for approximately 30 seconds and drain thoroughly. Add it to a pot with the low-sodium vegetable stock and sea salt, and bring to a boil. Once boiling, stir in diced apple and cover with a lid. Reduce heat to low and cook for 10 minutes. Once all the water is absorbed, remove the pot from the heat and stir in fresh thyme and 2 tablespoons of olive oil.
- While the quinoa is cooking, you can create the other component to the stuffing. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté leek, celery, and shallot for 4 minutes until soft.
- Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, and cook for 2 minutes. You may need to reduce the heat to med-low so you don't burn the garlic. Then add in a ½ cup low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the quinoa and apple component and serve warm.
- You could also make this dish ahead of time and then reheat in the oven before serving.
Notes
Be sure to whip up the best vegan gravy to go along with your stuffing! Get the recipe here.
