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
Suzanne K says
I just saw a recipe for a Pumpkin Cheesecake! This would be perfect for the Pumpkin carton, just combine 3/4 cup of the pumpkin with no-bake cheesecake and some pumpkin pie spice and voila!
Jennai says
Here is my recipe using cartons
Strawberry Coconut Water Smoothie:
2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey
LAMusing says
I make Apple Pumpkin Soup with cartons of pumpkin puree and chicken broth. Add sauteed apples and onions and a bit of candied ginger. So good!
Norma says
I use cartons of chicken stock with leftover holday turkey to make turkey noodle soup.
Catherine L says
I'm gonna try the chicken stock next time i make southern style homemade chicken and biscuits!
Danielle F. says
Whenever we cook a Turkey in my house whether it be for Thanksgiving or another holiday or just to make since we like it a lot, almost nothing goes to waste. The leftovers are used to make yummy sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.
Jen V says
I use their beef stock and cream of mushroom soup in my crockpot beef and noodles.
Add 1 lb stew beef, 1 carton beef stock, 1 carton cream of mushroom soup, and 1 diced onion to the crockpot and cook 6-8 hours on low. Serve over whole wheat egg noodles.
Kathy Davis says
I make a white bean chili. Just beans, green chilies, chicken stock in a carton, some sour cream and whipping cream. It is so good and so easy. YUM!
Rachel Cartucci says
I love quinoa! I use chicken broth and beef broth to make my grandfather's chicken and rice soup recipe
kath g says
I use cartons of chicken stock to make soup. One of my favorites is a kind of Thai soup with chicken, shrimp, chicken stock, hoisin sauce, soy sauce, bean sprouts, onions, carrots, celery, cilantro, parsley, a touch of sesame oil, lemon juice and saraichi for a little heat. I also add a lot of spices to it -- garlic powder, onion powder, ginger, pepper. It makes for a nice meal on a cold winter night.
Lori C. says
chicken stock + leftover turkey + veggies = perfect cold weather meal
Katie says
I make a nice tomato soup using tomatoes from a carton. Just add some milk and seasonings. Love the less waste ideas.
Brittney House says
I use chicken broth in cartons to make my homemade soups.
Bert says
Use pumpkin puree cartons to make this recipe:
Pumpkin pie croissants
All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed
Sherrer says
I use the chicken stock all the time in my chicken and dumplings.
Susan Smith says
I use cartons of chicken stock to make gravy, chicken and noodle soup and sweet and sour soup.
Diane baum says
I love the carton concept, especially love the buffet taco bar and many ideas for healthy smoothies
Lee says
Archer Farms Cheddar Beer Soup along with a baked potato is all you need for dinner. Honestly there isn't much to it, so it doesn't really count as a recipe, but it feeds your family and it comes from a Tetra Pack so it wins. 😉
Lee
Deb C says
For a tasty Mexican inspired soup, I mix one carton of organic chicken stock with two cans of a quality brand of refried beans, preferably the chorizo flavored. I serve it with cheese quesadillas. It's like a Mexican version of soup and grilled cheese sandwiches.
Leslie D. says
We always keep broth on hand. It makes it so much easier to make soup, sauces, and gravy in a pinch. A well stocked pantry is the way to go. Happy New Year!
Erica C. says
Cut up veggies with dip is the best.
Amanda Sakovitz says
My recipe is chicken noodle soup with pepperoni and I use cartons of chicken stock.
Kim H says
I use carton stock in my home made soups
Sarah Z says
Crispy Chicken Thighs with Pasta and Pesto
3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs) $
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
2 teaspoons vegetable oil $
8 ounces cellentani pasta
1 cup chicken broth $
Arugula Pesto
1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Prepare pasta according to package directions. Toss with chicken broth and 3 Tbsp. Arugula Pesto. Add pasta mixture to skillet. Place chicken, skin sides up, on pasta.
5. Bake at 400° for 25 to 30 minutes. Dollop with additional Arugula Pesto.
Yum!
angela cisco says
We use carton chicken broth and shelf stable milk in our chicken pot pies