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Quinoa with golden beet and cranberry
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4.86 from 14 votes

Golden Beet Cranberry Quinoa Stuffing

Golden beets and dried cranberries make this gluten free quinoa stuffing so festive for the holidays!
Course Side Dish
Cuisine American
Diet Gluten Free
Keyword golden beets recipe, quinoa stuffing
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Calories 295kcal
Author Robin Gagnon

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