Vegetable Quinoa Stuffing

In a large non-stick ceramic pan over medium heat, sauté the carrots, onions, and celery in the coconut oil until soft and light brown. Add the garlic for the last two minutes of sautéing. Sprinkle with salt (use less if you cooked the quinoa in broth), celery seeds, and pepper.

You can actually stuff your turkey with quinoa stuffing, but I recommend cooking and serving them separately. Turkeys don’t cook evenly when they are stuffed, so you’ll either end up with an under-cooked bird, or one that is dried out (we wouldn’t want to recreate that scene from the “Christmas Vacation” movie).

To bake your quinoa stuffing, preheat the oven to 375 F. Stir together the warm vegetables, freshly cut apples, spinach, walnuts and quinoa in a large bowl, then pour the mixture into a 2 quart casserole dish. Bake for about 15 minutes, just to get the top a little crispy. Serve warm and enjoy!

If you make the stuffing ahead of time, don’t bake it until right before you are ready to serve. If your stuffing is cold you’ll need to cook it longer than 15 minutes (try 30). You may want to add the apples just for the last 10 minutes of baking! Enjoy and be thankful!

Are you planning a gluten-free Thanksgiving menu? If you’re new to the gluten-free world, Thanksgiving can be fairly overwhelming! Well, I have a couple years under my belt, and I’m excited to share some allergy-safe, diabetic-friendly Thanksgiving recipes with you! Your Thanksgiving won’t suffer one bit, but it will require some planning (just like a normal Thanksgiving).