Traditional stuffing typically is loaded with sodium and butter, and with refined grains that have lost much of their fiber, iron and B vitamin content during processing. This lighter version features whole grains, fresh herbs, vegetables and lean protein without skimping on flavor. And with quinoa as the base, it is great for anyone keeping a gluten-free diet.
Adapted from a recipe by Elaine Gordon, creator of the healthful-recipe site Eatingbyelaine.com and director of health management solutions at LiveHealthier.
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Ingredients
measuring cupServings: 6
Directions
Step 1
Heat 1 tablespoon of the oil in a medium saucepan over medium heat. When the oil is hot, add the shallot, 1 teaspoon of the salt and the quinoa. Cook until the quinoa is lightly toasted, about 5 minutes.
Step 2
Add the broth, increase the heat to medium-high and bring to a boil, then reduce the heat to medium and cook for about 20 minutes, adjusting the heat so that the broth is barely bubbling. The liquid should be fully absorbed and the quinoa seeds should sprout a tiny white tail.
Step 3
While the quinoa cooks, heat the remaining 1 tablespoon of oil in a large saute pan or skillet over medium heat. When the oil is hot, add the sausage, onion, fennel, celery, mushrooms, walnuts, raisins and scallions, and cook for about 10 minutes, stirring frequently.
Step 4
Stir in the garlic, parsley, sage, rosemary, pepper and the remaining 1 teaspoon of salt. Cook, stirring, for 2 minutes.
Step 5
Add the quinoa, stir to combine, and serve.
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Nutritional Facts
Per serving
Calories
300
Fat
14 g
Saturated Fat
3 g
Carbohydrates
36 g
Sodium
1000 mg
Cholesterol
40 mg
Protein
12 g
Fiber
4 g
Sugar
10 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe by Elaine Gordon, creator of the healthful-recipe site Eatingbyelaine.com and director of health management solutions at LiveHealthier.
Tested by Lori Aratani.
Published November 14, 2012
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