HOLIDAY
QUINOA STUFFING
Finally a stuffing recipe
that you don’t have to feel guilty about eating and the gluten intolerant will
celebrate. This healthy stuffing recipe is a “Complete in 3” food meaning it
contains protein, fat, and complex carbohydrates (fibre) which will help keep
you full and your blood sugar levels balanced.
The wonderful thing is, it
is easier to make than traditional stuffing which busy moms and cooks will
appreciate during the often stressful holiday seasons. This is also a great meal
prep dish.
I also just love eating it
hot out of the oven and meal prep it as a casserole to eat
as a filling, satisfying lunch during the busy week days in the cold winter
months.
HEALTHY HOLIDAY
QUINOA STUFFING
COOK TIME: 50-60 minutes
TOTAL TIME: 1 hr. 20 minutes
TOTAL SERVINGS: 8
INGREDIENTS:
·
1
cup quinoa
·
2
cups chicken broth or water, turkey or vegetable stock.
·
1
large onion, diced
·
400
g fresh mushrooms, sliced (or 6 cups sliced)
·
3
cups chopped celery
·
¼
cup unsalted butter
·
1/4
cup pine nuts, optional
·
2
garlic cloves, minced
·
½-1
tsp salt (1 tsp if using Epicure’s Chicken Broth because it contains much less
salt than regular brands.)
·
1/4
tsp ground black pepper
·
2-3
tsp poultry seasoning
DIRECTIONS
1. Bring water and chicken
broth mix to a boil in a medium pot on high heat.
2. Rinse measured quinoa in a
fine mesh sieve.
3. Add rinsed quinoa to the
boiling chicken broth. Reduce heat to medium-low and cook for 12-15 minutes, or
until water is absorbed.
4. Remove from heat, fluff
with a fork, and set aside to cool.
5. Sauté chopped onions,
celery, mushrooms and garlic in butter several minutes until softened and
onions and celery are translucent.
6. In the frying pan, or a
large bowl, combine the sautéed veggies, pine nuts, garlic, salt, pepper,
poultry seasoning, and quinoa.
7. Mix well.
8. Pack lightly into uncooked
turkey. Roast turkey as directed or bake in a covered 2.5-3 qt. casserole for
50-60 minutes at 350 degrees.
TIPS TO ALTER IN LIEU OF A DIETARY RESTRICTION
If you can’t have diary, replace the butter with virgin
coconut oil or a healthy oil of your choice.
If you are gluten intolerant or sensitive, you might be
interested to know that all Epicure Selections spices and food products are
gluten free (Canadian company).
Omit nuts in case of nut allergy.
TIPS TO SUB AN INGREDIENT TO ALTER THE RECIPE
If you use Epicure Selections products, use the Chicken
Broth (or Vegetable Broth) to cook the quinoa.
A delicious variation, and what I do, is to substitute
the 3rd tsp of the poultry seasoning for Epicure’s Holiday Seasoning.
No quinoa, or don’t like it, use cooked brown rice and
roasted, chopped chicken.
Adding a 1/3 cup of dried cranberries would also be
delicious.
MACRONUTRIENT BREAKDOWN PER SERVING:
Total Calories per Serving: 186 cal
Total Calories per Serving: 186 cal
Protein: 6 g
Total Fat: 10 g
Total Fat: 10 g
Total Carbohydrate: 20 g
Dietary Fiber: 3 g
ADDITIONAL NOTES
The leftovers make a delicious, healthy lunch that includes
muscle building protein and complex carbs.
Quinoa is a staple food and crop grown in South America.
Although it doesn’t contain the amount of protein meat does, it is a complete
protein meaning it contains all the amino acids. This doesn’t normally happen
in the plant world. It also contains fibre, a number of minerals and
B-vitamins.
Quinoa is eaten as a pseudo-grain but it is actually a
seed and promoted as being gluten-free. While it is technically gluten-free,
some people find its proteins have gluten-like tendencies that irritate their
gut after it’s eaten. So if you have celiac disease or are gluten intolerant,
you will want to make a note of this and monitor how you respond to eating
quinoa.
Tweet
Adapted from: https://blog.livewell360.com/blog/quinoa-turkey-stuffing
Comments
Post a Comment