Quinoa Stuffing
This Quinoa Stuffing is a flavorful, gluten-free alternative for your holiday meals, perfect for Christmas.
Equipment
- Pot
- Frypan
- oven
- Baking Tray
- Tin Foil
- large bowl
Ingredients
Liquid Ingredients
- 4 cups water
- 2 cups quinoa
Other Ingredients
- ¼ cup extra-virgin olive oil
- 2 units onions, finely chopped
- 2 cloves garlic, crushed
- 4 units eggs
- 1 unit lemon, finely grated zest
- 1 unit orange, finely grated zest
- 1 cup dried apricots, finely chopped
- ½ cup toasted pine nuts
- 2 tablespoon finely chopped parsley or 2 teaspoon dried thyme
- 2 teaspoon finely chopped rosemary or ½ teaspoon dried rosemary
- salt and freshly ground black pepper to taste
Instructions
Cooking Steps
- Place water and quinoa in a pot. Cover, bring to a boil and cook until the quinoa is tender and water is just absorbed (about 10 minutes).
- While the quinoa is cooking, heat oil in a frypan and cook onions and garlic over a medium-low heat until softened but not browned (about 8 minutes).
- Transfer to a large bowl with cooked quinoa and all remaining ingredients and mix to combine. The stuffing can be prepared ahead to this point and chilled for up to 48 hours until needed.
- When ready to cook, preheat oven to 180°C/350°F fanbake.
- Shape the stuffing into a log on a sheet of oiled tin foil, roll up tightly and bake on an oven tray until firm when pressed (about 45 minutes).
- Alternatively, stuff into turkey cavity just before cooking and add an extra 30 minutes to the cooking time for an unstuffed turkey.
Notes
This stuffing is great for holiday meals and can be made ahead of time.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 250mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 18mgCalcium: 30mgIron: 2.5mg
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