Name: Herbed Wild Rice Quinoa Stuffing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 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, plus more to taste; 1/2 cup dry-ish white grape juice; 4 cups low-sodium vegetable broth; 2 cups uncooked wild rice blend; 1 cup uncooked quinoa, rinsed well; 1 1/2 cups dried cranberries; 1 cup raw pecans, chopped; 1/2 cup chopped fresh Italian parsley, plus 1/4 cup more for topping after baking; 1/4 cup fresh sage leaves, minced

Description

Herbed Wild Rice Quinoa Stuffing is a flavorful and wholesome dish that combines the earthy richness of wild rice with the nutty goodness of quinoa. This delightful stuffing features a medley of fresh herbs, tart apples, and sweet cranberries, making it perfect for any occasion—from festive gatherings to cozy weeknight dinners. Not only does it serve as a satisfying side dish, but it also stands strong as a hearty main course for those looking for a plant-based option. Enjoy the vibrant flavors and comforting textures while knowing it’s vegetarian, vegan, and gluten-free.

Ingredients

Scale

2 tablespoons olive oil
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, plus more to taste
1/2 cup dry-ish white grape juice
4 cups low-sodium vegetable broth
2 cups uncooked wild rice blend
1 cup uncooked quinoa, rinsed well
1 1/2 cups dried cranberries
1 cup raw pecans, chopped
1/2 cup chopped fresh Italian parsley, plus 1/4 cup more for topping after baking
1/4 cup fresh sage leaves, minced

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Instructions

In a large pot over medium heat, warm olive oil. Sauté chopped onions and celery until soft (about 5 minutes).
Add diced apples, minced garlic, thyme, and salt; cook for an additional minute.
Stir in grape juice and vegetable broth; bring to a boil.
Add wild rice blend; reduce heat to medium-low and cover. Simmer until rice is tender (about 35 minutes).
Mix in rinsed quinoa; cover again and cook until quinoa is tender (about 15 minutes).
Stir in cranberries, chopped pecans, parsley, and sage. Adjust seasoning if needed.
Preheat oven to 350°F. Lightly grease a casserole dish with olive oil and transfer the mixture into it.
Bake until golden brown (25-30 minutes). Drizzle with olive oil and sprinkle with remaining parsley before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 12g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg