Herbed Wild Rice and Quinoa Stuffing

Fall at the Farmer’s market brings some of the most lovely colors and foods. Sweet potato, pumpkin, squash, asparagus, and so many more delicious staples. Eating clean nutritious food for Thanksgiving will make most people gasp, but if you want to break the tradition of being rolled into bed after dinner, then you’ve come to the right place. I’ve compiled 22 recipes from the “blog-o-sphere” that I have personally prepared over the years that will be easy, healthy, and tasty options to serve this year.

The Source: Kitchen Treaty

Another great vegan and healthy alternative the classic stuffing dish by food blogger, Karen. Who says Thanksgiving can’t be filled with the wonderful pseudo grain that is Quinoa? This recipe is gluten-free, vegan-friendly, and super tasty.

What you need:

2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
1 large yellow onion, finely chopped
2 stalks celery, chopped (about 1/2 cup)
2 medium Granny Smith apples, peeled and diced
2 medium cloves garlic, peeled and finely minced
2 tablespoons fresh thyme leaves, minced
1 teaspoon kosher salt + more to taste
1/2 cup dry-ish white wine (I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too)
4 cups low-sodium vegetable broth
2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
1 cup uncooked quinoa, rinsed well
1 1/2 cups dried cranberries
1 cup raw pecans, chopped
1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
1/4 cup fresh sage leaves, minced

Get to it:

Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

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