This dressing/stuffing is gluten free and can replace the traditional “stove top” style of dressing. The aroma of sage invites you into this dish and the toasted pecans make it impossible to stop eating once you taste that first bite. This dish brings you Thanksgiving any time of the year.
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup pecans
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 tablespoons sunflower oil or coconut oil
- 1 small yellow onion chopped
- 1 ½ cups chopped cremini mushrooms
- 1 small apple cored, peeled and chopped into small chunks
- ¼ cup vegetable broth white wine or water
Preheat oven to 350° F.
Rinse quinoa and place in a large saucepan. Add vegetable broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove lid and fluff with a fork.
Spread pecans on the baking sheet and place in the oven until lightly toasted (~5 - 7 minutes). Remove from oven and transfer to the food processor. Coarsely chop the pecans while adding the sage and thyme. Set aside.
Heat oil in a large sauté pan. Add onions and cook until translucent. Add mushrooms and continue to sauté until mushrooms are tender. Add apple chunks and vegetable broth. Cover and simmer for 5-7 minutes, until apple is tender. Add 1 cup cooked quinoa (you will have leftover quinoa) and the pecan/herb mixture to the sauté pan and stir until all ingredients are well combined.