Herbed Wild Rice Quinoa Stuffing
Enjoy this delicious Herbed Wild Rice Quinoa Stuffing that’s vegetarian, vegan & gluten-free! Perfect for meal prep or festive occasions. Try it today!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 stalks celery, chopped
- 2 medium Granny Smith apples, peeled and diced
- 2 medium cloves garlic, peeled and finely minced
- 2 tablespoons fresh thyme leaves, minced
- 1 teaspoon kosher salt + more to taste
- 1/2 cup dry-ish white grape juice
- 4 cups low-sodium vegetable broth
- 2 cups uncooked wild rice blend
- 1 cup uncooked quinoa, rinsed well
- 1 1/2 cups dried cranberries
- 1 cup raw pecans, chopped
- 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
- 1/4 cup fresh sage leaves, minced
Instructions
- In a large pot over medium heat, warm olive oil. Sauté chopped onions and celery until softened, about 5 minutes. Add diced apples, minced garlic, thyme leaves, and kosher salt; cook for an additional minute.
- Stir in white grape juice and vegetable broth; bring to a boil. Add the wild rice blend, cover, and simmer on medium-low for about 35 minutes until tender. Then stir in rinsed quinoa; cover again for another 15 minutes until fluffy.
- Mix in cranberries, pecans, parsley, and sage. Adjust seasoning if necessary.
- Preheat oven to 350°F (175°C). Grease a large casserole dish with olive oil and transfer the stuffing mixture into it without packing tightly. Bake for 25–30 minutes until golden brown on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg