Happy Healthy Thanksgiving – A Delicious Quinoa Stuffing Recipe

By hire-up-staffing in The Wellness Program

I have great news! It is pretty simple to maintain or even lose weight over the Holidays. The first step and most important part is starting to really pay attention to what you are cooking for yourself and family. I thought it would be fun to share some healthy Thanksgiving recipes with all of Hire Up’s readers every week throughout the holiday season. I will help you to replace some of your traditionally unhealthy holiday items with some tasty & health conscious ones! This week we are making Quinoa Stuffing!

Quinoa Stuffing

    • 3/4 cup uncooked quinoa
    • 2 1/2 cups water
    • 1 tablespoon olive oil
    • 3/4 cup chopped onion
    • 1 cup sliced mushrooms
    • 1 cup chopped apple (including peel)
    • 1/4 cup dried cranberries
    • 2 cups diced celery
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon poultry seasoning
    • 1/2 cup reduced sodium chicken broth
    • 1/4 cup slivered almonds, toasted

Directions

Rinse wild rice two to three times — until water runs clear.

Place wild rice and water in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook wild rice for about 30 minutes. (If you’re using quinoa, cook it for about 15 minutes.)

Heat olive oil over medium heat in a skillet. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.

Combine the rice, the fruit/vegetable mixture and chicken broth in a large bowl. Use to stuff turkey. Or bake in a dish coated with nonstick spray. Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.

Nutritional analysis per serving

Serving size: Approximately 1/2 cup
Calories 78 Sodium 136 mg
Total fat 2 g Total carbohydrate 13 g
Saturated fat Trace Dietary fiber 2 g
Monounsaturated fat 1.5 g Protein 2 g
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