Name: Cranberry Walnut Quinoa Stuffing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup Red Quinoa; 1 cup White Quinoa; 1 Onion (finely chopped); 2 Cloves Garlic (minced); 1 tbsp Avocado Oil; 2/3 cup Chopped Walnuts; 1/2 cup Dried Cranberries; 2 tbsp Apple Cider Vinegar; 1 tbsp Parsely (finely chopped)

Everyone from bread lovers to gluten free eaters will be happy when you make this Cranberry Walnut Quinoa Stuffing as a side dish this Thanksgiving!

I am so excited to be participating in a great blog hop today where we are sharing ideas for Thanksgiving dishes. I have been experimenting with different stuffing recipes this year and am totally in love with this Cranberry Walnut Quinoa Stuffing.

I love using quinoa in place of traditional bread for stuffing because so many people either chose or need to be gluten free and this gives them a delicious option! The cranberries offer a fantastic bit of tanginess to the dish and the crunch from the walnuts is perfect.

For me, it combines so many of my favorite things into one delicious Thanksgiving recipe. This is one of the best quinoa recipes and is part a HUGE Thanksgiving round up filled with tons delicious recipes.

What are some other best thanksgiving side dishes that will be appearing on your Thanksgiving menu this year? Be sure to visit all of these other amazing bloggers to check out the wonderful Thanksgiving recipes they are sharing today.

If you loved this Cranberry Walnut Quinoa Stuffing, check out these other great gluten free side dishes:

Essential items for this quinoa rice recipe:

Medium pot
Sauté pan
Mixing bowl

Cranberry Walnut Quinoa Stuffing

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Course: Side Dish

Cuisine: Side Dish

Servings: 6

Ingredients

1 cup Red Quinoa
1 cup White Quinoa
1 Onion finely chopped
2 Cloves Garlic minced
1 tbsp Avocado Oil
2/3 cup Chopped Walnuts
1/2 cup Dried Cranberries
2 tbsp Apple Cider Vinegar
1 tbsp Parsely finely chopped

Instructions

Heat 4 cups of water over high heat until boiling. Stir in quinoa and reduce the heat to low.
Simmer, on low, for 8-10 minutes. Remove from heat, cover and let stand for 10 minutes.
Heat oil in pan over medium heat. Add onion and garlic and sauté for 5-7 minutes. Add to quinoa. Stir in cranberries and walnuts.
In a small bowl, combine the apple cider vinegar and parsley. Stir well. Pour over quinoa and stir to combine. Serve immediately.