If you’re looking for a gluten-free alternative to traditional holiday stuffing, our quinoa stuffing with the added kick of no sugar added tart cherries is a great choice.
We used Totally Tart cherries because they are dried without sugar and and have an intense sour cherry flavor. They work well in savory dishes because they keep their flavor even amongst other strong tastes.
Gluten Free Quinoa Stuffing With Dried Cherries
By October 27, 2014Published:
- Yield: 8-10 Servings
If you're looking for a gluten-free alternative to traditional holiday stuffing, our quinoa stuffing with the added kick of no sugar …
- 2 tablespoons butter divided
- 1 cup quinoa rinsed well
- 2 cups vegetable or chicken broth
- 1 teaspoon dried sage or 2 tablespoons fresh
- 1 teaspoon poultry seasonig
- 1 teaspoon dried rosemary or 2 tablespoons fresh
- ½ cup pine nuts or pecans
- 1 onion diced
- 2 cloves garlic minced
- 3 celery stalks chopped (optional)
- 1 cup Chukar Totally Tart Cherries
- Toast quinoa in 1 tablespoon of butter, stirring constantly for 2-3 minutes.
- Pour 1 cup broth over quinoa and stir together with sage, poultry seasoning, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes until desired consistency, stirring occasionally.
- Meanwhile, soak cherries in warm water for about 15 minutes. Lightly toast pine nuts or pecans on a baking sheet. If using pecans, chop first. Toast at 350 degrees F for about 5 minutes, stirring frequently.
- Saute onions, garlic, and celery in 1 tablespoon of butter until glassy. Add drained cherries and remaining 1 cup of broth and continue to cook, stirring occasionally, for several minutes.
- Toss together the quinoa, nuts, and broth mixture in a casserole dish. Bake at 350 degrees F for about 20 minutes until quinoa has absorbed all the remaining liquid.
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© 2014, Chukar Cherry Company, Inc. All rights reserved.
No sugar added Montmorency Tart cherries are small in size but intensely flavorful. A favorite of Northwest chefs.