Many of my family members, and myself included, have gone through phases where, mainly for health reasons, we have given up gluten or adapted a plant-based diet. This year, we have invited a family friend to our Thanksgiving table who is celiac. To this end, in addition to the traditional cornbread stuffing, we serve a quinoa stuffing filled with wild rice, fresh herbs, and mushrooms that is gluten free and vegan.
This gluten free stuffing is a tasty, filling and heart-healthy alternative for those who are faced with dietary restrictions. I love the crunchiness of the wild rice and celery, and truly don’t even miss “traditional” stuffing.
Until this point, I have not written down my recipe for this grain stuffing, which has evolved a bit over the years. It is actually very easy, and I hope to hear that you try it either for the upcoming Thanksgiving holiday or the winter holidays. Here’s to a wonderful holiday season surrounded by family and friends! xoM
Quinoa Stuffing with Wild Rice and Mushroom
Ingredients
- 1.5 cups wild rice blend, uncooked and rinsed I like the Lundberg brand.
- 1.5 cups quinoa, uncooked and rinsed
- 1 white or yellow onion
- 4 cloves garlic
- 4 stalks celery
- 16 oz. choice of mushrooms which can be a variety (I like baby bella), washed and cored
- 1 cup white wine
- chopped fresh parsley, thyme, chives, and basil Lots of fresh herbs is key to adding flavor!
Instructions
- Prepare wild rice and quinoa according to packaged instructions. Quinoa can overcook quite easily, so I suggest undercooking it a bit. Drain, and set aside in a bowl to cool.
- Preheat oven to 350 and coat serving dish with extra virgin olive oil.
- Chop onion, garlic, celery, and mushrooms to a fine dice. Alternatively, you can place all together in a Cuisinart.
- Sauté vegetables in 2 tablespoons of olive oil over medium heat, about 5-7 minutes until they start to soften. Add the cup of white wine and simmer until the liquid has evaporated.
- Remove the vegetables from heat and pour into a large bowl. Mix in the wild rice and the quinoa. Add the chopped herbs, reserving a little for garnish. Season with salt and pepper, and a squirt of lemon juice.
- About 30 minutes prior to serving, place the stuffing into the oven, heating for about 20 minutes. Serve immediately.
Looking for another recipe for your holiday table? Try my Roasted Cauliflower Salad or this Vegan Butternut Squash Soup.
