This is my gluten-free alternative to traditional holiday “stuffing”. I love it because it reminds me of my Mom’s stuffing growing up, only with the quinoa, it’s sans gluten!
2 c. quinoa – soaked and rinsed
5.5 c. bone broth or water
1 package fresh cranberries
1 tbsp. garlic
1 bunch organic celery, chopped
1/2 red onion, finely chopped
1 c. chestnuts, roasted and chopped (You can also use a can of chestnuts in water if you don’t want to roast your own chestnuts)
1 bunch parsley, chopped
1/2 c. extra-virgin olive oil
juice from 1 small lemon
sea salt and pepper to taste
First cook the quinoa by adding the quinoa, broth or water, cranberries, a pinch of sea salt, and garlic to a pan. (If you want to add some more herbs and spices here feel free to add a dash of sage, thyme, or an Italian herb blend!) Bring to a rolling boil, cover, reduce heat to low, and let cook for 20-25 mins. or until quinoa is “fluffy”. Remove cover, mix the quinoa and cranberries around with a fork, and let cool to room temperature. Once the quinoa is cooled down enough, add all ingredients to a large mixing bowl and mix together well. If you are going to stuff a bird with the stuffing – it’s ready to go! If you plan to serve it with dinner – either hot or cold – I recommend letting it sit in the fridge for a few hours. Simply reheat the stuffing in the oven if you plan on serving it warm.