Vegan Quinoa Stuffing (gluten free, dairy free, soy free)

I think I've made some variation of this quinoa stuffing every year for Thanksgiving now since I went gluten free, but never wrote the recipe down. I just took this to a vegan Thanksgiving potluck the other day (shout-out to the Mindful Mommas!) so it gave me the opportunity to finally write it out. Thanksgiving is one of my favorite holidays and while traditions are nice, I love experimenting with different types of dishes and modifying old ones. If you make this, feel free to add other chopped veggies that you like (like mushrooms!) or leave it as it is. I used a Rapunzel vegetarian bouillon cube for this recipe, but any vegetable broth will do, or if you must, chicken or beef broth.

Vegan Quinoa Stuffing
gluten, soy, dairy, nut free


2 cups quinoa, rinsed and soaked overnight**
1 Rapunzel Vegan Vegetable Bouillon with Sea Salt
4 cups water

2 Tbsp olive oil
1 medium onion
3 large cloves garlic or 6 small
2 cups chopped carrots
3 cups chopped celery
1 tsp rubbed sage
1 tsp cinnamon
1.5 tsp rosemary (lightly crushed)
1 tsp thyme
1 tsp Italian seasoning blend
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup dried organic cranberries

optional:
sliced sauteed mushrooms
1/2 cup chopped parsley or cilantro
chopped pecans, walnuts, or pine nuts

**I soak my quinoa the night before, so it cooks a bit faster as well

• Heat oil and spices in a pot and stir continuously for one minute
• Add the onion and garlic, stir and cook for 5 minutes at medium/low heat. Add more olive oil if it looks too dry.
• Add the carrots and celery and cook for 15 minutes, stirring occasionally.
• While the veggies are cooking, prepare the quinoa:
• Rinse and strain the quinoa. Place 2 cups of boiling water in a small pot with the bouillon and stir until melted.
• Add another 2 cups of water and the quinoa
• Bring to boil then reduce heat to low, cover, and simmer for 10 minutes, or until the germ in the quinoa has come out, but it is not mushy (see pictures)
• When done cooking, add the cranberries and pour the quinoa into the big pot with the veggies, reserving 1/2 cup of the cooking broth for later.
• Stir well and allow to sit- the liquid will become absorbed. A little before serving, you can add the rest of the reserved broth to keep it moist.

If you are looking for some other delicious ideas for Thanksgiving, here are a few of my other recipes that would be great for Thanksgiving or any fall/dinner meal:

Creamy Wild Rice and Chicken Casserole

Roasted Butternut Squash with Corn

Stuffed Butternut Squash

Stuffed Vegetables

Gluten Free Sweet Potato Pie

Dairy Free Cranberry Parfait

Gluten Free Apple Pie

Gluten Free Blueberry Pie

I have also submitted this recipe to November's 'Go ahead honey, it's gluten free!': Thanksgiving Dishes hosted by Brittany at Real Sustenance.

Wishing everyone a happy, healthy Thanksgiving!

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