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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
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
-8
Calories
295
kcal
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:
295
kcal
|
Carbohydrates:
41
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
533
mg
|
Potassium:
429
mg
|
Fiber:
4
g
|
Sugar:
17
g
|
Vitamin A:
15
IU
|
Vitamin C:
2.6
mg
|
Calcium:
36
mg
|
Iron:
2.1
mg