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Garlic and Herb Quinoa Stuffing

This Garlic and Herb Quinoa Stuffing is a delicious, gluten-free alternative to traditional stuffing, perfect for holiday meals or as a healthy side dish. Made with fluffy quinoa, fresh garlic, and aromatic herbs, this stuffing offers rich flavor and satisfying texture. It’s easy to prepare, versatile, and can be adapted to suit various dietary needs. Serve it alongside your favorite main dishes, and enjoy leftovers for days!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Clean Eats, Healthy Cuisine
Servings 6
Calories 220 kcal

Equipment

  • 1 Medium Saucepan: To cook the quinoa.
  • 1 Large Skillet – for sautéing vegetables and combining ingredients.
  • 1 Cutting Board – to chop the vegetables and herbs.
  • 1 Chef’s Knife – for chopping vegetables and herbs.
  • 1 Wooden Spoon or Spatula – to stir ingredients while cooking.
  • Measuring Cups and Spoons – for measuring quinoa, broth, and seasonings.
  • 1 Colander or Fine-Mesh Sieve – to rinse the quinoa before cooking.

Ingredients
  

  • 1 cup Quinoa (rinsed and drained) Tip: Rinsing quinoa removes its natural coating, saponin, which can taste bitter.
  • 2 cups Vegetable or chicken broth (for extra flavor)
  • 1 tbsp Olive oil
  • 3 Cloves garlic (minced)
  • 1 Small onion (finely diced)
  • 1 Celery stalk (diced)
  • 1 Medium carrot (diced)
  • ½ cup Mushrooms (sliced)
  • ¼ cup Fresh parsley (chopped)
  • 1 tbsp Fresh rosemary (chopped)
  • 1 tbsp Fresh thyme (chopped)
  • Salt and pepper to taste
  • ¼ cup Toasted walnuts or almonds (optional, for a crunch)

Instructions
 

Cook the Quinoa:

  • In a medium pot, combine the rinsed quinoa and broth. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes or until the liquid is absorbed.
  • Remove from heat, fluff with a fork, and set aside.

Prepare the Aromatics:

  • While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add minced garlic, diced onion, celery, and carrot. Sauté for about 5 minutes, or until the vegetables start to soften.
  • Tip: Keep stirring to prevent garlic from burning—it releases its best flavor when golden, not brown.

Add the Mushrooms:

  • Toss in the mushrooms and cook until they’re tender and release their juices, about 3-4 minutes.

Combine Quinoa with Vegetables and Herbs:

  • Transfer the cooked quinoa into the skillet with vegetables. Add chopped parsley, rosemary, and thyme, stirring until everything is well-combined.
  • Season with salt and pepper to taste. For a bit of crunch, stir in toasted walnuts or almonds if desired.

Serve and Enjoy!

  • Serve warm as a side dish with roasted turkey, chicken, or even on its own as a light meal. This quinoa stuffing is best enjoyed fresh, but it also makes great leftovers!

Notes

Make-Ahead Tips

Planning a big meal or holiday spread? This quinoa stuffing is easy to prepare ahead of time, saving you valuable time in the kitchen:
  • Prep the Ingredients: Chop the vegetables and herbs up to 1 day in advance. Store them in airtight containers in the refrigerator, so they’re ready to go when you start cooking.
  • Cook the Quinoa Ahead: Quinoa can be cooked up to 2 days in advance. Store it in an airtight container in the refrigerator, and simply add it to the vegetable mixture when assembling the stuffing.
  • Full Dish Prep: The entire stuffing can be made a day ahead. Prepare as instructed, then cover and refrigerate. Reheat in a baking dish at 350°F (175°C) for 15-20 minutes, or until warmed through, before serving.
These make-ahead tips help streamline meal prep, making it easy to enjoy this dish without last-minute hassle.

Storage and Reheating Instructions

Storing and reheating your Garlic and Herb Quinoa Stuffing is simple, making it a convenient option for leftovers:
  • Refrigerating: Place leftover stuffing in an airtight container and refrigerate for up to 3-4 days. Quinoa tends to absorb flavors as it sits, so it may taste even better the next day!
  • Freezing: For longer storage, transfer the stuffing to a freezer-safe container. It can be frozen for up to 1 month. When ready to eat, let it thaw in the refrigerator overnight.
  • Reheating: To reheat, place the stuffing in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through. If reheating from frozen, increase baking time to 25-30 minutes. For a quicker option, microwave individual servings in 30-second intervals, stirring in between until hot.
Proper storage and reheating will keep your stuffing fresh and flavorful, so you can enjoy it for multiple meals.
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