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Taste the flavors of fall in one comforting, healthy side dish with this Quinoa and Brown Rice Stuffing. A fun addition or alternative to your classic bread stuffing, this vegan rice and quinoa-based stuffing is not short on flavor. Loaded with savory vegetables (onions, carrots and kale), sweet fruits (apples and sweetened dried cranberries) and crunchy nuts, the stuffing is mixed together and baked until crusty. Try it on Thanksgiving with turkey and gravy, or for any other family dinner with roasted chicken, meat, or your favorite entrée.
Ingredients
1 cup
dry GOYA® Organic Quinoa
½ cup
pine nuts
½
large onion, finely chopped (about ¾ cup)
1
medium carrot, peeled and finely chopped
1
celery stalk, finely chopped
1 tbsp.
GOYA® Minced Garlic
1 tsp.
dried oregano
1 tsp.
dried sage
1
medium tart apple (like Granny Smith), cored and chopped
½
bunch kale, stems removed and chopped (about 4 cups packed)
1 cup
sweetened dried cranberries
½ cup
vegetable stock
Directions
Step 1
Prepare quinoa and brown rice separately according to package directions; transfer to large bowl and set aside.
Step 2
Meanwhile, heat oven to 350°F. Heat large skillet over medium-high heat. Add pine nuts. Cook, stirring often, until nuts are lightly toasted and fragrant, about 3 minutes; transfer to plate and set aside. Heat olive oil in same pan over medium-high heat. Add onions, carrot, celery, garlic, oregano and sage. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add apple and cook, stirring, until beginning to soften, about 3 minutes. Add kale, tossing with tongs until kale wilts, about 3 minutes; Season with Adobo.
Step 3
Transfer vegetable mixture to bowl with reserved cooked rice and quinoa. Stir in reserved pine nuts, sweetened dried cranberries and vegetable stock; season with Adobo. Mix well to combine.
Step 4
Transfer quinoa mixture to greased 9”x13” or other 3-qt. baking dish. Bake uncovered until warmed through and crusty around edges, about 30 minutes. Serve.
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