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Healthy quinoa stuffing in a white baking dish, fluffy quinoa with diced apple, celery, mushrooms and sage leaves, bowl of fresh cranberries beside

Healthy Quinoa Stuffing With Apple, Celery and Sage, About 240 Calories a Cup

A Thanksgiving stuffing with every classic flavor, sage, celery, sweet onion and browned mushrooms, built on fluffy toasted quinoa instead of butter soaked bread. Diced apple, dried cranberries and toasted walnuts finish it, and a short bake gives the crisp top people expect. About 240 calories a cup against roughly 370 for the classic, and naturally gluten free.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 3/4 cups quinoa, rinsed well and drained
  • 3 cups low sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 3 celery stalks, finely diced
  • 8 ounces cremini mushrooms, finely chopped
  • 1 firm tart apple, such as Granny Smith, cored and diced small
  • 3 garlic cloves, minced
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup reduced sugar dried cranberries
  • 1/3 cup walnuts, toasted and roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon apple cider vinegar
  • 3/4 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Rinse the quinoa in a fine mesh strainer under cold running water for 1 minute, rubbing the grains with your fingers. Drain well, then toast it in a dry medium saucepan over medium heat, stirring often, for 2 to 3 minutes, until dry and faintly nutty.
  2. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, until the grains are tender and their little tails have unfurled.
  3. Remove the pot from the heat and let the quinoa stand, covered, for 10 minutes. Fluff with a fork and spread it on a rimmed sheet pan so the steam escapes and the grains stay separate.
  4. Meanwhile, warm the olive oil in a large skillet over medium heat. Add the onion and celery with a pinch of the salt and cook, stirring now and then, for 6 to 7 minutes, until soft and sweet.
  5. Add the mushrooms and cook for 6 to 8 minutes, until their liquid has evaporated and the pieces are browning at the edges. Add the apple and cook 2 minutes more, until it softens slightly but still holds its shape.
  6. Stir in the garlic, sage and thyme and cook for 30 seconds, until fragrant. Take the skillet off the heat.
  7. Fold the hot vegetables into the fluffed quinoa along with the dried cranberries, walnuts, parsley, apple cider vinegar, remaining salt and the pepper. Taste and adjust the seasoning.
  8. Transfer everything to a lightly oiled 9 by 13 inch baking dish and spread it in an even layer. Bake at 375°F for 10 to 12 minutes, until the top is lightly golden and just crisp at the edges. Rest 5 minutes and serve warm.
  • Author: Nora Ellis
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

Nutrition

  • Serving Size: 1
  • Calories: 240
  • Sugar: 7
  • Sodium: 320
  • Fat: 8
  • Saturated Fat: 1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 5
  • Protein: 7
  • Cholesterol: 0

Find it online: https://nourishtable.com/healthy-quinoa-stuffing/