Thanksgiving is almost here! This year, I wanted to make a healthy version of traditional stuffing. This dish is healthy, easy, and high in protein. It’s also lower in carbs than traditional stuffing. The vegetable broth and onions are savory and pair well with the sweetness of the cranberries. The pumpkin seeds add a nice crunch and the rosemary ties all of the flavors together nicely. If you are out of pumpkin seeds you can substitute chopped almonds instead. It’s the perfect side for your vegan, gluten free Thanksgiving dinner guests and can be made ahead of time. Let me know how it turns out by tagging @thefriendlyepicurean on Instagram, Twitter, and Facebook!
Quinoa Stuffing with Pumpkin Seeds and Cranberries
- 1.5 cups quinoa (uncooked)
- 3 cups vegetable broth
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1.5 tbs olive oil, divided
- 1/4 cup dried cranberries
- 1/4 cup raw pumpkin seeds
- 1.5 tbs chopped fresh rosemary
- 1/4 tsp salt (more to taste)
- 1/4 tsp freshly ground black pepper
- 2 tbs chopped fresh parsley (optional garnish)
Heat vegetable broth, quinoa, 1/2 tbs olive oil, salt, and pepper in a medium sized saucepan on medium heat. Simmer quinoa on low to medium heat until all of the broth is absorbed. Set quinoa aside.
In a small saucepan or frying pan sauté onions in 1.5 tbs olive oil on medium heat for about 5 minutes until browned. Add garlic, celery, and rosemary and sauté for another 2 minutes. Combine onion mixture with cooked quinoa. Stir in cranberries and pumpkin seeds just before serving. Add more salt to taste if needed. Garnish with chopped parsley. May store in an airtight container in the fridge for up to 2 days. Makes 4.5 cups cooked quinoa.
- Approximate Calories per 1/2 cup: 247 cal
- Approximate Protein per 1/2 cup: 7 g