|A gluten-free stuffing made with quinoa and sweet potatoes for our family Thanksgiving|
Today, all across the county, we are brought together for one thing. Cooking. Thousands of people, whether they consider themselves chefs or not, are trying their hand in the kitchen. We are all connected over this glorious activity.
As I’m sitting down to write this, I’m thinking about all of you out there. Rolling out your pie doughs. Whipping up your casseroles. Baking your coffee cakes. Peeling your potatoes. I feel strangely close to you; it’s almost as if I’m sharing my kitchen with each and every one of you.
|A gluten-free spin on a Thanksgiving classic|
|Cranberries, sweet potatoes and pecans bring the classic flavor to this yummy quinoa recipe|
With Turkey Day just around the corner, and by around the corner I mean tomorrow, I’ve been cooking up a storm. First was this stuffing, then came a gluten-free coffee make, next came a vegan pumpkin pie and lastly will be roasted squash and brussel sprouts.
Being the Queen of Quinoa, this fabulous faux grain (a label I borrowed from Gluten-free Goddess, which I love) obviously needed to find its way into our meal. At first I was thinking a casserole or somehow a pie crust, but casserole is my grandmother’s specialty and I just don’t think it would work as a crust (unless you used quinoa flour perhaps). I needed something classic, but easy to make and simply incorporating quinoa. I searched high and low and finally found it. Quinoa Stuffing.
I’m not sure how long this tradition goes back, but I can say with complete certainty, people have been making stuffing for decades upon decades upon decades. It is an integral part to most Thanksgiving meals. I have never been a fan. The soppy bread and weird flavors just rub me the wrong way. I was determined this year to make my mark on the meal and what better way to do this than bring quinoa. Quinoa Stuffing it is!
|Quinoa. The newest member of our Thanksgiving cookbook|
|Red and white bring color and pizzaz to this lovely recipe|
I found this fabulous, and I mean truly fabulous, recipe for Non-Traditional Stuffing from With Style & Grace a few days ago, and it’s been waiting in my recipe queue for days. (On a side note, this is a great new blog I stumbled upon and completely fell in love. Her recipes are amazing!) I couldn’t contain my excitement this morning as I pulled out my quinoa and began the Thanksgiving cooking marathon.
I followed Lisa’s recipe almost exactly, but added a few ingredients and changed the proportions to fit my family’s taste buds and needs. The result was absolutely delicious. So delicious in fact that I couldn’t even wait until tomorrow to have some. I had a small bowl for lunch, but don’t tell the fam!
|Perfect recipe for your Gluten-free Thanksgiving|
|I never need an excuse to make a new quinoa recipe|
For all you gluten-free readers out there, this recipe is the perfect substitute for the classic Thanksgiving stuffing. It’s light, flavorful and packed with all the standard ingredients. Cranberries, sweet potatoes and pecans. But, you won’t find any bread here. It’s simply my dear friend quinoa. Be ready to smile as you taste this hear-warming dish. I can’t wait to share the fabulousness of quinoa with my entire family this holiday.
- 1 cup red quinoa
- 1 cup white quinoa
- 3 large sweet potatoes, peeled and diced
- 1 large shallot, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 cup chopped pecans, toasted
- 1/2 cup fruit juice sweetened cranberries
- 1 tbsp cumin
- 1 tsp red pepper flakes
- 2 tbsp apple cider vinegar
- Sea salt & pepper to taste
Bring 4 cups of water to boil, adding your quinoa in and turning down to low. Let the pot simmer for 8 – 10 minutes, turning off the heat when the water is absorbed. Leave the pot covered and let it stand for while the rest of the meal cooks.
Preheat the oven to 400 degrees F.
Toss your diced sweet potatoes, shallot and garlic in a large bowl with olive oil and a bit of salt and pepper. Grease a baking sheet with cold pressed olive oil spray and spread the potato mixture out. Roast for 15 – 20 minutes, flipping the potatoes over half way through.
|Fluffy, delicious, amazing quinoa|
|Ready-to-roast sweet potatoes and shallots|
Add the roasted vegetables and quinoa together in a large bowl. Toss in your cranberries and toasted pecans and fluff to combine. Now add your seasonings: apple cider vinegar, cumin, red pepper flakes, salt and pepper. Give the bowl a few gentle tosses and you’re done!
|A Gluten-free Thanksgiving accompanied by my dear friend, quinoa|
Either serve immediately or refrigerate overnight and warm up in a 200 degree oven the next day!
Serves 8 – 10 as a side.
Have a happy and relaxing Thanksgiving everyone! xoxo