This Golden Beet Cranberry Quinoa Stuffing recipe is somewhat sweet yet savory, that takes full advantage of the fall harvest. It works perfectly as a side or even a vegetarian entree as well as a gluten free stuffing.
Golden Beet Cranberry Quinoa Stuffing Recipe
I find the mild sweetness of the roasted golden beets and tangy cranberries team well with the savory quinoa in this dish, creating a fun gluten free stuffing.
This quinoa stuffing recipe is gluten-free and if you opt for vegetable stock, vegan too.
If you like this recipe be sure to try my Roasted Beet Salad with Goat Cheese, Cranberries and Pecans, a glass of mango beet juice would be refreshing too!
Golden Beet Cranberry Quinoa Stuffing
Golden beets and dried cranberries make this gluten free quinoa stuffing so festive for the holidays!
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Servings: 6 -8
Calories: 295kcal
Ingredients
- 2 tbs olive oil
- 2 tbs pure maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon ground sage
- 2 cups diced golden beets peeled
- 1 clove garlic chopped
- ⅓ cup chopped walnuts
- 1 cup red quinoa
- 1 bay leaf
- 16 oz vegetable stock or chicken stock if not vegetarian
- ⅔ cup sweetened dry cranberries
Instructions
- Preheat over to 400 degrees.
- Whisk together oil, maple syrup, salt & sage, then mix in the beets & garlic until well coated.
- Spread out on large baking sheet, baking dish or roasting pan. Roast for 15 min, turn and roast 5-10 more minutes. Remove & set aside.
- While beets are roasting, Place a large skillet over med-high heat, and toast the walnuts and quinoa.
- Add bay leaf and stock, cover and reduce to a simmer for 15-20 minutes, until liquid is absorbed.
- Add the roasted beets and dry cranberries, stir until evenly distributed.
- Best served warm rather than hot.
Nutrition
Calories: 295kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 533mg | Potassium: 429mg | Fiber: 4g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 2.6mg | Calcium: 36mg | Iron: 2.1mg
Sky says
I use carton stock all the time - especially in my Chicken and Noodles over Mashed Potatoes!
Nicole says
Well, I love this chicken stock but my favorite recipe I use it in are my enchiladas!
trisha says
I have only used chicken broth actually from a carton, I didnt even know that other things were in cartons like this!
trisha
Lisa Brown says
I would use the carton pureed pumpkin and make a pumpkin spiced smoothie.
jslbrown_03 at yahoo dot com
Steven Epstein says
be resourceful with what you have already in your kitchen for one week or longer. Make potluck which basically is use what you have and mix it all together.
amy pugmire says
I love to make pumpkin chocolate chip bread with the carton pumpkin puree. Its so good.
D SCHMIDT says
I use cartons quite often in cooking, I use cartons of stock and soup for stuffing and crock pot recipes, pumpkin puree for various recipes and cartons of buttermilk instead of needing to store fresh in the fridge. Cartons really make life so much easier and less expensive!
Mami2jcn says
We always use leftover Thanksgiving turkey for turkey sandwiches so that nothing is wasted.
Keir says
Soy milk (carton), cherry juice and a frozen banana and you have a delicious smoothie!
Cathy Truman says
I use carton chicken stock for my mashed potatoes and stuffing
and I just saw some turkey stock in cartons that I will be using
this Thanksgiving.
Melissa says
I often use stocks and broths from cartons to make quick soups in my VitaMix.
Melissa Stallings says
I only use chicken, beef and vegetable stock in cartons. I feel it's much safer now, than using what's in cans. With cans having BPA in them, and aluminum being a carcinogen, it's just safer to use cartons. If I don't use up all the broth, I just freeze the leftovers.
Henrietta says
I often buy stock in cartons, I use it to make soups, gravies, stuffing, etc. An easy chicken noodle soup I'm making tonight (poor daughter is sick!) is chicken stock, chicken breast, carrots, celery, onion, garlic and fresh herbs (thyme, sage, rosemary) Simmer it for a bit, add in noodles of choice, cook until al dente and serve with crackers -- yum! You could also forgo the noodles and make dumplings instead!
Kathleen says
chicken stock in a carton and I make chicken noodle soup - so easy to make
kport207 at gmail dot com
Nicole says
I use Dei Fratelli Truly Veggie Juice (which comes in a carton) as a base for vegetable soup. I use a carton of the juice, add spices (Basil, garlic powder, oregano, salt and pepper), lots of fresh vegetables (carrots, celery, potatoes, diced tomatoes, onions, peas), and sometimes beans or small noodles (Like elbow macaroni). I usually throw it all in the crockpot and let it cook on low all day to really get the mix of flavors.
Jessie C. says
We like using carton miso broth to make quick noodle tofu soup.
Cynthia C says
I use chicken stock from a box when I make whipped potatoes, along with a little butter and roasted garlic. Delicious!
melissa Resnick says
i use chicken stock from a carton for everything ,we always keep it on hand and i can say we use it in almost everything
Cheryl F. says
Simple Turkey Gravy
http://www.kleinworthco.com/2013/11/simple-turkey-gravy-2.html
Cheryl F. says
Pacific Foods Organic Creamy Tomato Soup is the best I've ever had, and it's a perfect appetizer for any dinner.
Sarah Hirsch says
my low-waste entertaining tip is to find recipes that use some of the same ingredients so you don't waste leftover ingredients from your carton (like cream, stock, etc.)
Deb says
Discovering Tetra Packs was a revelation. Once opened, the pack can be kept in the refrigerator which is so much easier than moving the ingredients from a can to another container.
A favorite time saving tip is to use chicken or vegetable broth instead of just water when cooking rice, faro or lentils for lush flavor in a flash!
Sara Floyd says
I enjoy using a carton of almond milk in a smoothie recipe with fresh fruit
Tamar says
I make a lot of curries with various canned and carton products. It's yummy yum yum.
Ashley Hewell says
I use beef broth in a carton to make roast beef for holiday dinner.