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Cozy Quinoa Cranberry Stuffing

quinoa cranberry stuffing - featured image
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A modern twist on traditional stuffing, this gluten-free dish features fluffy quinoa, tart cranberries, and toasted pecans, all baked to perfection with savory herbs. It’s a quick, easy, and crowd-pleasing holiday side that comes together in under 45 minutes.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth, low-sodium
  • 3/4 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 1 tablespoon vegan butter (optional)

Instructions

  1. Toast the quinoa: Place a medium saucepan over medium heat. Add the rinsed quinoa (still slightly damp) and stir constantly for 3-4 minutes until it pops and smells nutty. Be careful not to burn it.
  2. Cook the quinoa: Pour in 2 cups of vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid. After 15 minutes, turn off heat, keep covered for 5 minutes, then fluff with a fork. Set aside.
  3. Sauté the aromatics: While quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onion and celery, cooking until soft and translucent (5-6 minutes). Add minced garlic and cook 30 seconds until fragrant.
  4. Toast the pecans: Push onion mixture to one side of the skillet. Add chopped pecans to the empty space and toast for 2-3 minutes, stirring constantly, until fragrant. Mix into the onions.
  5. Combine the herbs: Add fresh sage, thyme, and rosemary to the skillet. Stir for 30 seconds until fragrant.
  6. Mix everything together: Transfer cooked quinoa to the skillet with the onion-herb mixture. Add dried cranberries. Stir gently until evenly distributed. Season with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper).
  7. Bake to perfection: Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13-inch baking dish and spread evenly. If using, dot with vegan butter. Bake for 15-20 minutes until top is lightly golden and slightly crispy.
  8. Rest and serve: Let stuffing rest for 5 minutes before serving. Garnish with fresh parsley if desired. Serve warm.

Notes

Rinse quinoa thoroughly to remove bitter saponins. Toasting quinoa is essential for nutty flavor. For best texture, do not over-stir. Can be prepared ahead up to step 6 and refrigerated for up to 24 hours; add 5-10 minutes to baking time if starting cold. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: quinoa stuffing, cranberry stuffing, gluten-free stuffing, holiday side, easy stuffing, vegetarian stuffing

Find it online: https://coracooks.com/cozy-quinoa-cranberry-stuffing-best-easy-holiday-side/