Quinoa and Chestnut Stuffing
This quinoa stuffing is a delicious alternative to traditional stuffing. Naturally vegan and gluten-free.
Servings 8
Ingredients
- 1 cup quinoa I use tricolor quinoa
- 2 1/4 cups vegetable broth divided
- 4 tablespoons olive oil or vegan butter
- 1 medium onion diced
- 4 to 5 stalks celery sliced
- 16 ounces mushrooms sliced
- 1/2 teaspoon ground black pepper
- 3 to 4 sprigs fresh thyme
- 1 teaspoon poultry seasoning or 1/4 teaspoon each ground thyme, rosemary, sage and marjoram
- 6 to 8 ounces roasted and shelled whole chestnuts
- 3 tablespoons golden raisins
- 3/4 to 1 teaspoon salt
Instructions
- In a fine mesh sieve, rinse and drain the quinoa.
- In a medium saucepan, combine the quinoa and 2 cups of the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 10 to 12 minutes. When done, remove from the heat and cover.
- In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook until the onions are just becoming translucent, about 8 minutes. Add the mushrooms, black pepper and the fresh thyme sprigs. Continue to cook until the mushrooms are just beginning to become a bit golden. Add the poultry seasoning, chestnuts, raisins and quinoa. Stir to combine. Add the last bit of vegetable broth and season to taste.