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
Kiersten @ Oh My Veggies says
I like the tetra paks of stock that come in pre-measured one-cup sizes. I just used one last week to make farro risotto. I had the exact amount I needed, didn't have to wash a measuring cup, and didn't have any leftovers to wonder what to do with!
Anne-Marie @ This Mama Cooks! says
I drink rice milk (Kirkland brand from Costco) in a carton. Here's a great tip my husband discovered by accident. He was making clam chowder for me and for him and the kids. Traditionally, he uses milk. But since I can't drink milk (I can't digest whey) he made a small batch for me with rice milk. Guess what? The version with rice milk was much tastier than the batch made with milk. The first thing you tasted in the clam chowder made with milk WAS the milk. But the version made with rice milk, you tasted the clams, the broth, and the vegetables. From now on, he'll be making clam chowder with rice milk (from a carton!) only.
Kathleen says
I would love to use the tetra pack chicken stock to make my crockpot chicken and dumplings. So easy and we can eat off them for days!
Katherine says
I use chicken stock to boil my rice in to make it tastier
Carolsue says
I make Turkey Tortilla Soup like this:
3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
This uses cartons AND leftover holiday turkey to save waste!
Kyl Neusch says
use chicken stock with mashed potatoes
Neiddy says
I'd make an easy and delicious breakfast recipe using Pacific Foods Organic Pumpkin Puree
Pumpkin Chocolate Chips pancakes:
2 cups baking mix,2 large eggs,1-1/4 cups milk,1/2 cup pumpkin puree, 1/3 cup mini-chocolate chips, 2 tbsp. sugar, 1/2 tsp. cinnamon.
Whisk all the ingredients together and cook until the pancakes are golden brown
Teresa says
I use the chicken stock and you can put it in just about anything.
alaine says
I plan my meals so I make sure to eat what I purchase!
Darla McNicholas says
This delicious cornbread made with buttermilk from a carton:
ingredients
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
2 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon finely chopped fresh sage (optional)
preparation
Preheat oven to 425°F.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.
Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble.
Julie says
I use chicken broth in a carton in my stuffing
Elizabeth Elliot says
I love this recipe – looks good. I like to used washable entertaining bowls to reduce waste as well as cloth napkins. I also make muffins with leftover ingredients from my cookie and bread making of course using the carton pumpkin puree. thanks for the chance to win.
Tammy S says
I make a Chai Apple Cheesecake that is amazing! It uses Oregon Chai Tea from a carton. It also calls for eggs, which I use egg substitute from a carton.
joseph gersch says
I use organic chicken broth, chop up carrots celery and potatoes and put in the slow cooker for 6 hours on low
Shannon says
I use the Pacific butternut product in some delicious Chicken Curry Squash soup!
Heather says
Tip! Serve family favorites in a buffet style like a taco bar or a chili bar with toppings.
Kelly Garbato says
Here's one of my favorite vegan mac & cheese recipes, using Pacific veggie broth mixed with Daiya shreds!
Creamy Mac & Cheese Lite
2 cups Pacific organic vegetable broth
1/3 cup all-purpose flour
2 tablespoons minced garlic
1/8 teaspoon turmeric
1 cup nutritional yeast
1 tablespoon lemon juice
1 tablespoon mustard
8 oz (1 bag) Daiya cheddar cheese shreds
13 oz soy milk
4 oz margarine
4 cups pasta of choice (small elbows and shells work well)
3 cups water
1. Heat the vegan broth in a small saucepan, bringing it to almost boiling. Add the flour, and whisk until completely mixed.
2. In another saucepan, cook the garlic and oil for a few minutes, until the garlic is lightly browned. Mix in the broth and stir together. Add the nutritional yeast, whisking the mixture together until smooth. Heat on medium until mixture begins to bubble and thicken.
3. Stir in the mustard, lemon juice, and turmeric until completely mixed. Stir in the soy milk and margarine until mixed. Add the cheese shreds, and stir until the cheese is melted into the rest of the mix. Once fully mixed, put on simmer, stirring occasionally.
4. In a deep skillet or wide, shallow sauce pan, cook the pasta according to the directions provided on the package in three cups water. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)
5. Mix the cheese sauce into the pasta, stirring well. On medium low heat, let the pasta continue to cook, until it reaches the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan. Serve warm topped with hot sauce, vegan bacon bits, or more macaroni and cheese!
Jessica Miller says
Use left over turkey for sandwiches! I also buy cartons of chicken stocks for soup.
Terry says
I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
Thanks for the giveaway-
DESIREE H says
I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!
Diana Palmentiero says
I use Pacific chicken broth in my chicken soup. We never use cans anymore. BJ's Wholesale Club sells a 6 pack of Pacific chicken broth for $11. That's under $2 each box. What a great deal!
Mark Shannon says
Not many people know, but a rice cooker can be great for making up quick recipes with carton/can broths and other items. If you're running out of burners on your stove, use a rice cooker just as you would normally, except with chicken broth instead of water. It has worked well for me in the past.
Jill McHale says
Use aluminum foil because it can be washed and put in the recycling bin ( plastic cling wrap cannot). Thanks for the opportunity!
Angie B. says
I always make pies for the holidays and usually have left over pie dough left. I take that pie dough and bake it in mini muffin tins to make cups then you can fill them with just about anything to make cute looking appetizers examples: chicken salad, cooked ground beef and cheeze, cream cheese and olives, etc.
Teresa says
I like to use the chicken broth when I make chicken and noodles or chicken and rice. It gives it such a rich flavor. My kids like it a lot.