Quinoa Stuffing
Look no further for a healthy, gluten free holiday stuffing alternative! It is great any time of the year and very versatile sweet or savory with a few swaps. It came about helping a client create a simple dish to support their cognitive focus and energy. I’ve come to love this dish as it only takes a few simple tools and ingredients - and done in under 15 minutes.
Each ingredient has a purpose or benefit. Quinoa is a complete protein - it contains all 9 essential amino acids needed for energy. It’s also an excellent source of fiber and a gluten free, technically grain free, alternative. Walnuts and flaxseed oil both contain alpha-linolenic acid (ALA), the plant-based omega-3 essential fatty acid helping inflammation. Along with the fiber, the healthy fats keep you satiated and your blood sugar & energy stable. White button mushrooms contain vitamin D and antioxidants that support your immune system. Pumpkin seeds provide healthy fats and a good amount of protein, and zinc which also supports your immunity. The onion and honey in the recipe don’t just add flavor, they add prebiotics that feed your gut bacteria. Healthy gut bacteria support your immunity, digestion, absorption, mood, and inflammation levels. Sea salt brings flavor and the added benefit of trace minerals that regulate fluid balance and blood pressure.
Quinoa is a blank canvas so you can easily mix and match the ingredients to change the flavor. As a complete protein, it makes a great meal anytime of the day. This dish can be made sweeter by leaving out the onions and mushrooms, and maybe adding in some blueberries. On the other hand, you could add in feta cheese, tomatoes, peas, turkey, chicken, or chickpeas for dinner. The great thing is that you can’t go wrong being creative.
Need measuring cups and spoons, 1 quart or larger microwave proof dish like Pyrex, mixing spoons
6 to 8 servings depending on whether used a side or main dish
Ingredients:
1 cup quinoa
½ cup chopped walnuts or pumpkin seeds
½ cup white button mushrooms (optional)
⅓ cup dried or ½ cup fresh cranberries
3 tablespoons flaxseed oil (or extra virgin olive oil)
½ teaspoon sea salt
½ small onion (or 1/2 teaspoon onion powder)
½ tablespoon raw honey
Directions:
Combine 1 ¾ cups water with 1 cup quinoa in a microwave-safe container like Pyrex. Cover and cook on high for 4 minutes, stir, cook for another 2-4 minutes. Let stand for 5 minutes. All water should be absorbed.
While quinoa cooks, coarsely chop walnuts and mushrooms and dice onion. Measure out cranberries and pumpkin seeds.
Add all ingredients to cooked quinoa. Toss to mix everything together.
Enjoy it warm or store it in the fridge for up to 5 days.
