Quinoa Stuffing with Leeks Walnuts and Cherries
Elevate your holiday or weeknight meals with this vibrant Quinoa Stuffing with Leeks, Walnuts, and Cherries! This gluten-free and nutrient-packed twist on classic stuffing combines the nutty flavor of fluffy quinoa with the sweet-tart pop of dried cherries and the satisfying crunch of toasted walnuts. Caramelized leeks, celery, and a hint of garlic add depth and savory richness, while thyme and fresh parsley provide an herby finish. Perfect as a wholesome side dish or a light vegetarian main, this recipe is cooked in just 40 minutes and offers a colorful medley of textures and flavors that will wow your taste buds. Whether you’re preparing for Thanksgiving or simply craving a hearty, plant-based dish, this quinoa stuffing is sure to impress!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 2 medium leeks (white and light green parts only)
- 2 tablespoons olive oil
- 2 medium celery stalks
- 2 large garlic cloves
- 1 cup walnuts
- 1 cup dried cherries
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon thyme (dried or fresh)
Instructions
Rinse the quinoa thoroughly in a fine mesh sieve under cold water to remove any bitterness.
In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, slice the leeks in half lengthwise and then into thin half-moon slices. Rinse them well under cold water to remove any dirt.
In a large skillet, heat the olive oil over medium heat. Add the leeks and celery, and cook, stirring occasionally, for about 5 minutes until they soften.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are aromatic and lightly browned. Roughly chop the toasted walnuts and set aside.
Add the cooked quinoa to the skillet with the leeks and celery. Stir in the dried cherries, toasted walnuts, parsley, salt, black pepper, and thyme. Mix well to combine.
Cook the mixture for another 2-3 minutes over low heat to allow the flavors to meld together.
Taste and adjust seasoning if necessary. Serve warm as a side dish or main course.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 59.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 52.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
