Fall & Winter Recipes, Make Food & Eat
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Creamy Quinoa: Gluten Free Stuffing Alternative

Sometimes being gluten free is tough because foods we once enjoyed simply aren’t replaceable. While there are many gluten free stuffing recipes out there, we opted for a whole new twist with our creamy quinoa. It’s easy, quick and offers that comfort food feeling we all know and love!

What You’ll Need:

  • 1 cup quinoa
  • 2 1/3 cups liquid. We like to use organic chicken broth, but veggie broth will work perfect as well.
  • 2 tablespoons olive oil.
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon agave
  • 1/2 cup sliced mushrooms
  • 1/4 cup butter or butter alternative for non-dairy eaters (I ended up using a half cup this time, my guests really like it creamy)
  • 1/4 cup feta
  • Basil for garnish

Misc:

  • Rice cooker
  • Large bowl

Putting It All Together:

  1. Dump quinoa and liquid into rice cooker. Set and let it cook until the timer pops. (Quinoa can be made on the stove-top as well).
  2. While quinoa is cooking, combine olive oil and spices over medium heat stirring with a wooden spoon. When you can smell the herbs combining with the oil, add your mushrooms and stir for two minutes.
  3. Add butter, continually stirring for another 3 minutes.
  4. Add feta, stir 1 minute and remove from heat.
  5. Once quinoa is cooked, pour into bowl unevenly.
  6. Now add stove top mixture to quinoa stirring well.
  7. Add almond milk continually stirring until a creamy consistency is reached.
  8. Garnish with basil.
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This entry was posted in: Fall & Winter Recipes, Make Food & Eat

by

C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

1 Comment

  1. Pingback: How To Cook The World Is Best Spaghetti, Alla Puttanesca

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