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By Robin Gagnon | Updated on
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ThisGolden Beet Cranberry QuinoaStuffing recipe is somewhat sweet yet savory, that takes full advantage of the fall harvest. It works perfectly as a side or even a vegetarian entree as well as a gluten free stuffing.
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Golden Beet Cranberry Quinoa Stuffing Recipe
I find the mild sweetness of the roasted golden beets and tangy cranberries team well with the savory quinoa in this dish, creating a fun gluten free stuffing.
This quinoa stuffing recipe is gluten-free and if you opt for vegetable stock, vegan too.
If you like this recipe be sure to try my Roasted Beet Salad with Goat Cheese, Cranberries and Pecans, a glass of mango beet juice would be refreshing too!
Golden Beet Cranberry Quinoa Stuffing
Golden beets and dried cranberries make this gluten free quinoa stuffing so festive for the holidays!
4.85 from 13 votes
Print Pin Rate
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: 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
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Reader Interactions
Comments
Thomas Murphy says
I use chicken broth in a container for my mom’s stuffing recipe.
Reply
RICHARD HICKS says
I use it to make a tasty chicken casserole
Reply
Jes says
I can use the pumpkin puree cartons next time I make Pumpkin Oatmeal.
Recipe: Pumpkin Oatmeal
Ingredients:
2 cups quick oats
3 cups fat-free milk
1/2 cup pumpkin puree
1/4 tsp pumpkin pie spice
1 tbsp raisins
Preparation:
Bring milk to a boil. Stir in oats and cook for about 5 minutes. Add pumpkin and spices and stir until heated through. Stir in raisins just before serving.Reply
Julie B says
My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
4-6 pork chops, boneless (depending on how many people you are serving)
1/2 packet Lipton Onion Soup Mix
1 tbsp dijon mustard
1/2 cup of milk1. Cook the porkchops fully, browning them in skillet.
2. Place the cooked pork chops on the bottom of the crock pot.
3. Turn to crock pot on high heat.
4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
5. Stir mixture.
6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
Thank you for the giveaway!!Reply
Harmony B says
We use carton chicken stock for everything from soup to mashed potatoes
Reply
Jacklyn lauren says
2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts
1 medium onion, finely chopped about 1 cup
1/2 teaspoon dried sage
2 cups chicken broth
1 cup cranberries
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through about 25 minutes.
Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat sauce will thicken as it stands Season with salt and pepper. To serve, spoon sauce over chicken.
Reply
Karen D says
I use tofu in a tetra pak for the easy rice and tofu with soy sauce dish I make for my boys.
Reply
Sarah L says
I always have stock in tetra packs in my pantry. I like that it tastes good and doesn't have to be refrigerated.
Thanks for the contest.Reply
Jamie Feldman says
For a quick and satisfying soup, pour a carton of chicken stock in a pot and bring to a simmer. Add leftover diced chicken, a little cayenne pepper, and pre packaged shredded cabbage and carrots. Boil til tender crisp. So easy and delicious!
Reply
Lisa L says
I use chicken stock from cartons to make my own tortilla soup. Add some chicken stock, black beans, corn, garlic, spices, cilantro, lime juice, tomatoes and it's a healthy, yummy soup
Reply
Sherry Conrad says
I use cartons of stock to make lentils and beans.
Reply
Crystal F says
We use the cream of chicken in our chicken and dumplings. Thank you!
Reply
Francine Anchondo says
I use chicken stock for most of my soups
Reply
Candie L says
We use carton ingredients to make tomato soup. Thank you
Reply
susan smoaks says
I like to use chicken broth from a carton to make chicken soup. It's simple but delicious!
Reply
trixx says
I use eggs from cartons to make a quiche. Saute garlic and onion in butter and add spinach, cheese, eggs and milk. Pour into a pie crust. Easy!
Reply
CharityS says
I use beef broth in place of oil in meat dishes.
Reply
Denise Donaldson says
I use beef broth in meat dishes to make it taste richer
winz135 at gmail.com
Reply
Carl White says
My “smart” entertaining tip that produces great tasting food with little waste has worked for me for years.
I eat out every meal especially when entertaining, 20 plus years and not one piece of garbage or waste has ended up in my garbage from cooking.
But, good work with the cartons, smart.Reply
Sand says
Beef stew uses cartons and leaves no waste.
Reply
Beverly Metcalf says
I love the chicken stock in homemade chicken and egg noodle soup. I just boil a chicken breast until it's done or use a leftover one that is already cooked. Remove the bones and skin and take all the meat and cut it into small pieces. Cut up a few carrots and celery stalks into small pieces and cook in the chicken stock until done, then add the egg noodles and chicken pieces and cook until the egg noodles are done. Makes delicious chicken soup.
Reply
Cheryl F. says
This quinoa stuffing alternative was delicious and I will make it again.
Reply
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