Gluten-Free Quinoa Stuffing

Potlucks are always the answer during the holidays. This is already a crazy time of year and planning a holiday party can be stressful enough without having to worry about feeding a large group of people. I am a big fan of potlucks, but it can be tough to find a dish that can transport well, tastes okay hot or cold, and will feed a variety of people with different eating styles.

If you live in Seattle, you usually need to plan a dish that can satisfy meat-eaters, vegetarians, vegans, kids, gluten-free folks, and people with food allergies alike. In the past, lentil loaf was always my go-to potluck item. But lately, I've been eating too much lentil loaf and it was time for something new. Enter quinoa stuffing.

This dish is basically a hearty quinoa salad with the comforting flavors of stuffing and, even better, it fits all the requirements for a potluck.  Protein-packed and healthy without "tasting healthy"? Check. Gluten-free, soy-free, vegan, and satisfying for the carnivores? Check. Mushroom-free for picky eating kids? Check. Now go forth and potluck!

Whether you're attending a potluck this holiday season or just looking for healthy dinner options to add to your holiday menu, this one fits the bill.  I love using multicolored quinoa for more color in this dish and I think the red quinoa is especially pretty. If you're concerned about nut allergies, this can easily be made without pecans.

Gluten-Free Quinoa Stuffing
Serves 6

1 cup quinoa

2 cups vegetable broth 

1 cup pecans

1 teaspoon dried sage

1 teaspoon dried thyme

1 tablespoon coconut oil

1 small yellow onion, chopped

2 cloves garlic, minced

3 stalks celery, diced

1/4 cup chopped fresh Italian parsley

Rinse quinoa and place in a large saucepan.  Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.  Remove lid and fluff with a fork.

Preheat oven to 250 degrees.  Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes.  (I recommend watching the pecans because they can easily start to burn). Remove them from the oven. Add the pecans to a food processor.  Coarsely chop while adding the sage and thyme.  Set aside.  

Heat coconut oil in a large pan.  Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined. Toss with parsley and serve.