Gluten Free Quinoa Stuffing

happy-thanksgivingHere in Canada, we will be celebrating our Thanksgiving this weekend, and I always look forward to gathering family and friends and sharing good food together.

One of my favorite things about this holiday meal is the stuffing, however, for those with gluten sensitivities, IBS, Crohns and Colitis, the bread in traditional stuffing is completely off limits.

Here then is a recipe that I hope will be a part of your gluten free meal this year.   The recipe uses quinoa instead of bread and it combines all the traditional herbs and spices that make stuffing in my opinion, the best part of the meal.  For those of you who aren’t familiar with quinoa (pronounced keen wa) it is known as a superfood and is an ancient grain in which the seeds are eaten. It is cooked and served the same way as rice, but has more protein and dietary fiber.








Gluten Free Quinoa Stuffing

Ingredients: (use organic wherever possible)

  • 2 cups quinoa
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 yellow onion, diced
  • 1 – 2 ribs celery, chopped
  • 2 cloves fresh garlic, minced
  • 1/4 cup hemp seeds (optional)
  • 1 butternut squash, peeled and diced
  • 1 cup chopped apples (if organic, peel can be left on)
  • 1/2 cup dried cranberries
  • 3 tbsp grapeseed oil
  • 1 tbsp ground cumin
  • 1 tsp thyme (if using dried, ensure it is gluten free, otherwise use 2 tsp fresh)
  • 1/2 tsp sage (if using dried, ensure it is gluten free, otherwise use 1 tsp fresh)
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup chopped walnuts or pecans (optional)


  1. Pre-heat oven to 375 degrees.
  2. In a medium saucepan, simmer quinoa in 4 cups vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves.
  3. In a large pan, saute onions, celery, squash and garlic in grapeseed oil until almost soft. Add apples and cranberries and heat a few more minutes, until onions are clear.
  4. Add thyme, sage, salt and pepper, stirring quickly just to lightly coat and toast the spices.
  5. Reduce heat to low and add apples and cranberries, stirring to combine.
  6. Add quinoa and gently toss to combine thoroughly.

Can be used to stuff your holiday bird, or you can transfer to a baking dish, and bake at 375 degrees for 30-35 minutes and serve.







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