Gluten-Free Red Quinoa Stuffing with Apples and Walnuts

 TFC Quinoa Stuffing 060 retouch v2 TT

  • 4 cups (1L) gluten-free turkey or vegetable stock
  • 2 cups (500 mL) uncooked red quinoa
  • 2 Tbsp (30 mL) unsalted butter
  • 1 tsp (5 mL) walnut oil (or sunflower oil)
  • 2 McIntosh apples, cored and diced into medium-sized pieces
  • 1 large onion, diced
  • 2 stalks celery, sliced
  • 4 scallions, chopped
  • 1 cup (250 mL) toasted walnuts
  • 1 Tbsp (15 mL) dried sage
  • 1 Tbsp (15 mL) fresh thyme, chopped
  • 2 Tbsp (30 mL) fresh parsley, chopped
  • 1 tsp (5 mL) salt

In a large sauce pan, bring turkey stock to a boil, then add quinoa. Cover and reduce heat to simmer. After 10 minutes, quinoa should be cooked and tender. Turn heat off and cover. Toast walnuts in a dry frying pan until golden, about 4 minutes on medium-high. Put aside. In a large sauté pan, add butter and oil and heat on medium-high until bubbly. Add apples, onion, celery and scallions, and cook for 2 minutes. Add walnuts, quinoa, sage, thyme, parsley, salt and pepper. Stir to combine. Quinoa stuffing is ready to stuff inside your turkey or can be heated up in a covered casserole at 350ºF (180ºC) for 20 minutes.

Nutritional Information (per serving): Calories: 335; Protein: 12 g; Fat 16 g; Carbohydrates 40 g.