Gluten-Free Quinoa Stuffing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 cloves garlic minced
- 1 cup pecans
- 1 tablespoon coconut oil
- 1 cup quinoa
- 1 teaspoon dried thyme
- 3 stalks celery diced
- 1 small yellow onion chopped
- 1 teaspoon dried sage
- 2 cups vegetable broth
- 1/4 cup chopped fresh italian parsley
- Carbohydrate 29.2333435038119 g
- Cholesterol 0 mg
- Fat 17.6648777467428 g
- Fiber 4.66549738089125 g
- Protein 7.19872797278871 g
- Saturated Fat 3.3647315245181 g
- Serving Size 1 1 Serving (149g)
- Sodium 185.857938552189 mg
- Sugar 24.5678461229207 g
- Trans Fat 0.928430909609213 g
- Calories 294 calories
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.
