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Quinoa Cranberry Stuffing: 1 Amazing Holiday Side

Quinoa Cranberry Stuffing
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A flavorful and festive gluten-free quinoa cranberry stuffing recipe with toasted almonds and fresh parsley. This healthy side dish offers a delightful mix of sweet, savory, and crunchy textures, perfect for holidays or any meal.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dried cranberries
  • ½ cup sliced almonds, toasted
  • ¼ cup chopped fresh parsley
  • ½ teaspoon ground cinnamon (optional)
  • Salt and pepper to taste
  • Juice of ½ lemon (optional)

Instructions

  1. Cook the Quinoa: Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
  2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add red onion and cook until softened (3-4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Combine Ingredients: Add cooked quinoa, dried cranberries, toasted almonds, fresh parsley, and optional cinnamon to the skillet with the onions and garlic.
  4. Season: Mix gently. Season with salt and pepper. Taste and adjust seasoning. Stir in optional lemon juice.
  5. Heat and Serve: Heat the mixture through for 2-3 minutes, stirring occasionally.

Notes

  • Rinse quinoa thoroughly to remove its natural bitter coating (saponin).
  • Using vegetable broth instead of water enhances the flavor.
  • Toast almonds for a deeper, nuttier flavor.
  • Fresh parsley is recommended for brightness and color.
  • Taste and adjust seasoning at the end.
  • This stuffing can be made ahead and reheated.
  • Nut-free alternatives like sunflower or pumpkin seeds can be used instead of almonds.

Nutrition

Find it online: https://yummywords.com/quinoa-cranberry-stuffing/

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