Gluten free walnut and kale quinoa stuffing

• Vegetarian
• Gluten free

• Produce

  • 1 cup Celery
  • 1/2 cup Cranberries, dried
  • 1 tbsp Garlic
  • 4 cups Kale
  • 1 Onion, large
  • 2 tbsp Sage, fresh
  • 2 tsp Thyme, fresh

• Canned Goods

  • 5 1/2 cups Vegetable broth

• Pasta & Grains

  • 2 1/2 cups Quinoa

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/2 tsp Pepper, ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Walnuts, toasted

• Dairy

  • 2 tbsp Butter, unsalted

Found on healthyseasonalrecipes.com

Description

Directions

• Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt and pepper and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, 18 to 22 minutes. Remove from heat and let sit undisturbed 5 minutes. Remove lid, stir in kale, cover and let sit.
• Meanwhile, preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
• Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes.
• Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.
• Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, 22 to 30 minutes.

Nutrition