savory quinoa stuffing | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2014/10/06/savory-quinoa-stuffing/

Stuffing is usually one of those things that gets ignored on the table, and it’s actually kind of unsavory when you think about how’s its traditionally made. I certainly don’t have time for soggy or stale sides in the hot for food kitchen! That’s why I created this savory quinoa stuffing. You’re going to love it!

Nothing reminds me more of the holidays than fragrant, warm spices! This has nutmeg and fresh sage to kick up the flavor, and tart cranberries as well. Meat eaters at the table will barely be able to tell that the sausage bits inside are vegan, too! This quinoa stuffing is also super nutritious, thanks to being made with protein packed quinoa. For some extra holiday love, smother it with my vegan gravy!

savory quinoa stuffing

Ingredients

1 1/4 C quinoa1 1/2 C low-sodium vegetable stock1/2 C finely chopped white onion1 tbsp vegetable oil2 vegan sausages (such as Field Roast Apple Sage)2 garlic cloves, minced1 C finely chopped leek1 C finely chopped celery1 tbsp finely chopped fresh sage1/2 tsp ground nutmeg1/2 tsp ground black pepper2/3 C dried cranberries

Instructions

Rinse and drain quinoa. Add to a pot with low-sodium vegetable stock and bring to a boil, then turn down to low and put a lid on the pot. It will take approximately 10 minutes to cook and for all the liquid to absorb.Meanwhile, heat a large pan over medium, and sauté the white onion in vegetable oil for 1 to 2 minutes until softened. Add crumbled vegan sausage to the pan and brown for 5 to 6 minutes. Then add leeks, garlic, celery, sage, nutmeg, and ground black pepper and cook for another 5 to 6 minutes until the vegetables look soft and the sausage is nice and browned.When the quinoa is done, remove from heat and stir in the cranberries. Then stir in the sausage and leek mixture. Serve immediately, or you can make this ahead of time and refrigerate, then bake the stuffing in the oven covered with tin foil for 20 minutes at 350°F to warm through.

Notes

To make gluten-free stuffing, eliminate the vegan sausage and make sure you use gluten-free vegetable stock. It’s just as tasty! For this recipe, I used low-sodium vegetable stock. If you’re not serving with

feel free to add sea salt, to taste, at the end.

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