Wild Rice and Quinoa Stuffing

Wild Rice and Quinoa Stuffing

This Wild Rice and Quinoa Stuffing is simply delicious! Fresh herbs, veggies, wild rice, quinoa…and it tastes delicious! You would never guess that this stuffing recipe is gluten-free, vegetarian and vegan! Not to mention, it is full of protein!

Canadian Thanksgiving is over, but US Thanksgiving is coming up quickly! As a Beachbody Coach I am always trying to find, tweak and create new recipes that are clean and healthy. I mean…who doesn’t love stuffing!?!?! I was sure that this would not quite cut it, but guess what! It was delicious and even husband-approved! I am not too sure on the 21 Day Fix equivalents, so I won’t be listing those, but I can tell you that this stuffing contains only clean and healthy foods and is a great alternative to stuffing.

I am still using up the fresh herbs from my herb garden, so I was lucky to have fresh sage and parsley at my fingertips! Unfortunately with winter coming that will be coming to an end soon :(

I am going to be hosting Christmas this year, and I plan to make this. Hopefully everyone else will love it as much as we did! And if not, at least they are going to be eating healthy!

We decided to smoke a turkey to go with this stuffing and it was delicious! Wow, what a meal!

3

Wild Rice and Quinoa Stuffing

INGREDIENTS:

1 Tbsp of olive oil (I used a flavoured olive oil because I have an addiction and basically own a whole store of them :), but you can use regular as well)
1 large yellow or white onion, finely chopped
3 celery stalks, chopped
5 medium mushrooms, washed and chopped finely
2 medium Granny Smith apples, peeled and diced (I used Mac’s because that is what I had in the house!)
2 medium cloves garlic, peeled and finely minced or 2 tsp of minced garlic in jar
2 Tbsp fresh (dried work fine as well) thyme leaves, minced
1 tsp sea salt or pink Himalayan salt
1/4 tsp pepper
1/2 cup white wine
3 1/2 cups low-sodium chicken broth (or one carton) OR homemade chicken bone broth
1 cups uncooked wild rice blend (could mix brown rice and wild rice)
1 cup uncooked quinoa, rinsed well (I prefer to buy the pre-rinsed quinoa as it is much more convenient!)
3/4 cup raw pecans, chopped
1/2 cup chopped fresh parsley (could also used dried if you don’t have fresh)
1/4 cup fresh sage leaves, minced (dried will work as well)

DIRECTIONS:

In a saucepan, bring the chicken broth to a boil. Once at a boil, add in the rice mixture and quinoa. Reduce heat and cook according to package directions (likely around 20 minutes) or until there is no broth left and the mixture is soft.
In the meantime, heat your olive oil in large stir-fry type pan. Add in the diced onions, celery, and mushrooms. Cook down for 10 minutes until onions are clear, celery is soft and mushrooms are no longer watery. Stir frequently. Add in the apples, minced garlic, thyme, white wine, sea salt and pepper. Cook for 1-2 minutes. Add in the cooked rice/quinoa mixture and stir it all together over medium heat. Make sure to cook off any access liquid if there is any. Stir in the chopped pecans, parsley, and sage. Add more salt and pepper if desired.
Preheat the oven to 350 degrees. Spray a 9×13 inch casserole dish with cooking spray. Pour the stuffing into the casserole dish. Do not pack it down, just lightly spread it out in the casserole dish. Top with 10 whole pecans for garnish (or sprinkle a few chopped ones on top if you don’t have whole pecans).
Place the casserole dish in the oven and bake until golden brown for about 30 minutes. I left mine in a bit longer because I wanted it to get really crispy as that is my favourite part of stuffing! You could absolutely use this stuffing to stuff a chicken or turkey as well if that is what you would prefer.
Cool for 5 minutes. Serve and ENJOY!

I can honestly say I was pleasantly surprised by the similar taste and satisfaction that I got from this stuffing. I didn’t miss the old stuffing recipe at all! I am almost positive that this Wild Rice and Quinoa Stuffing will be a new staple in our house.

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5

Wild Rice and Quinoa Stuffing

  ,

March 7, 2016

Wild Rice and Quinoa Stuffing 0 0 5 0

This Wild Rice and Quinoa Stuffing is simply delicious! Fresh herbs, veggies, wild rice, quinoa…and it tastes delicious! You would never guess that this stuffing recipe is gluten-free, vegetarian and vegan! Not to mention, it is full of protein!

Canadian Thanksgiving is over, but US Thanksgiving is coming up quickly! As a Beachbody Coach I am always trying to find, tweak and create new recipes that are clean and healthy. I mean…who doesn’t love stuffing!?!?! I was sure that this would not quite cut it, but guess what! It was delicious and even husband-approved! I am not too sure on the 21 Day Fix equivalents, so I won’t be listing those, but I can tell you that this stuffing contains only clean and healthy foods and is a great alternative to stuffing.

  • Prep: 30 mins
  • Cook: 1 hr
  • 30 mins

    1 hr

    1 hr 30 mins

Ingredients

1 tbsp of olive oil (I used a flavoured olive oil because I have an addiction and basically own a whole store of them :), but you can use regular as well)

1 large yellow or white onion, finely chopped

3 celery stalks, chopped

5 medium mushrooms, washed and chopped finely

2 medium Granny Smith apples, peeled and diced (I used Mac's because that is what I had in the house!)

2 medium cloves garlic, peeled and finely minced or 2 tsp of minced garlic in jar

2 tbsp fresh (dried work fine as well) thyme leaves, minced

1 tsp sea salt or pink Himalayan salt

1/4 tsp pepper

1/2 cup white wine

3 1/2 cups low-sodium chicken broth (or one carton) OR homemade chicken bone broth

1 cup uncooked wild rice blend (could mix brown rice and wild rice)

1 cup uncooked quinoa, rinsed well (I prefer to buy the pre-rinsed quinoa as it is much more convenient!)

3/4 cup raw pecans, chopped

1/2 cup chopped fresh parsley (could also used dried if you don't have fresh)

1/4 cup fresh sage leaves, minced (dried will work as well)

Directions

1In a saucepan, bring the chicken broth to a boil. Once at a boil, add in the rice mixture and quinoa. Reduce heat and cook according to package directions (likely around 20 minutes) or until there is no broth left and the mixture is soft.

2In the meantime, heat your olive oil in large stir-fry type pan. Add in the diced onions, celery, and mushrooms. Cook down for 10 minutes until onions are clear, celery is soft and mushrooms are no longer watery. Stir frequently. Add in the apples, minced garlic, thyme, white wine, sea salt and pepper. Cook for 1-2 minutes. Add in the cooked rice/quinoa mixture and stir it all together over medium heat. Make sure to cook off any access liquid if there is any. Stir in the chopped pecans, parsley, and sage. Add more salt and pepper if desired.

3Preheat the oven to 350 degrees. Spray a 9x13 inch casserole dish with cooking spray. Pour the stuffing into the casserole dish. Do not pack it down, just lightly spread it out in the casserole dish. Top with 10 whole pecans for garnish (or sprinkle a few chopped ones on top if you don't have whole pecans).

4Place the casserole dish in the oven and bake until golden brown for about 30 minutes. I left mine in a bit longer because I wanted it to get really crispy as that is my favourite part of stuffing! You could absolutely use this stuffing to stuff a chicken or turkey as well if that is what you would prefer.

5Cool for 5 minutes. Serve and ENJOY!

I am still using up the fresh herbs from my herb garden, so I was lucky to have fresh sage and parsley at my fingertips! Unfortunately with winter coming that will be coming to an end soon :(

I am going to be hosting Christmas this year, and I plan to make this. Hopefully everyone else will love it as much as we did! And if not, at least they are going to be eating healthy!

We decided to smoke a turkey to go with this stuffing and it was delicious! Wow, what a meal!

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