Sweet Potato & Cranberry Quinoa Stuffing
Try this quinoa stuffing alternative for your Thanksgiving table. It's healthy, gluten free, dairy free, vegetarian, digestion-friendly and, most importantly, delicious!
Prep Time5 mins
Cook Time45 mins
Total Time1 hr 40 mins
Servings: 8 servings (see recipe notes below)
- 3/4 cup (135g) quinoa (white variety)
- 3/4 cup (135g) quinoa (red variety)
- 3 cups water (divided)
- 1+1/2 tsp. salt (divided)
- ~3 cups sweet potatoes (peeled and diced) - For IBS, total weight must not be more than 560g. I used 420g. Also, see my post here for the difference between sweet potatoes and yams
- 1 Tbsp. garlic-infused olive oil
- 3 Tbsp. chives (fresh, chopped)
- 1+1/4 tsp. ground coriander
- 1+1/2 tsp. poultry seasoning (for GERD/Acid Reflux, use a variety that doesn't contain black pepper or nutmeg. See my recipe for a safe poultry seasoning blend here)
- 1/2 cup cranberries (dried) - for IBS, total weight must be no more than 78g
- ~1 cup (90g) pecans (halved)
- 1 Tbsp. parsley (fresh, chopped - optional, for garnish only)
Preheat oven to 350 degrees F. Line a small baking sheet with foil, place pecans on it and cook in the preheated oven for ~5 minutes, just until you start to smell the pecans. Be careful not to burn. Pecans are very easily scorched.
When the pecans are done, remove from the oven, increase oven temperature to 375 degrees F and lightly grease a large baking sheet with nonstick cooking spray. Toss the sweet potato chunks with the oil and 1/4 tsp. of the salt until the sweet potato is thoroughly coated.
Spread the sweet potato chunks out on the prepared baking sheets in a single layer and roast in the preheated 375 degrees F oven for 20 minutes (you don't want them overcooked, since they'll be cooking more in the quinoa later). While the sweet potato is cooking, make your quinoa.
Note: When the sweet potato is done, leave the oven on, still at 375 degrees F, as you'll need it again.
Place the quinoa, 1 cup of the water and 1/4 tsp. of the salt in a medium-sized saucepan and bring to a boil. As soon as it starts boiling, reduce heat, cover and simmer for 10 minutes, then turn the burner off and leave the covered pan on the burner for 10 minutes (DO NOT lift the lid at all during this time). When the 10 minutes sitting time is done, remove the cover and fluff the quinoa with a fork.
When the quinoa is done, remove the cover and add in the sweet potato, chives, coriander, poultry seasoning, dried cranberries, pecans, remaining 3/4 tsp. of salt and remaining 1+1/2 cups water and stir gently until everything is combined
Note: The mixture will be liquidy. It's supposed to be, because the quinoa continues to cook in it in the oven, plus the dried cranberries and pecans soak up moisture during baking.
Place the stuffing mixture into a baking dish that has been lightly greased with nonstick cooking spray (I used a 1.5 quart oval baking dish). Bake on rack in the center of the preheated 375 degrees F oven for 10 minutes. Then, remove the stuffing from the oven, increase oven temperature to 500 degrees F and move the rack up to the top of the oven. Stir up the stuffing a bit, then place back in the oven and continue to cook for ~8-10 minutes more until the top of the stuffing becomes golden brown and slightly crisp.
Remove from oven and allow to sit for a few minutes, then garnish with some chopped fresh parsley, if desired, and serve (or serve as is).
**For Low FODMAP/IBS eating, you must strictly adhere to the quantities used and the serving size, which for Low FODMAP/IBS would be 1/9 of the recipe (which is what the below nutritional information is based on).**
**NOTE: THE BELOW INFORMATION IS BASED ON A SERVING THAT IS 1/9 OF THE TOTAL AMOUNT OF STUFFING.
*Information above is based on the specific brands/types of ingredients I used. Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
Calories: 224kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 255mg | Potassium: 27mg | Fiber: 5g | Sugar: 8g | Vitamin A: 180% | Vitamin C: 16% | Calcium: 4% | Iron: 10%