With Thanksgiving nearing, you may be looking for an alternative to the usual gluten-filled stuffing. Whether you are watching your weight this holiday season or you’re allergic to gluten, this quinoa dish is the perfect substitute for stuffing. I served this at the 25th Anniversary Party for the Farm Sanctuary in Dallas and the animal-loving guests were begging for seconds. Needless to say it will be a big hit at your Thanksgiving table!
It’s filled with seasonal root veggies, herbs, and a touch of orange and currants for sweetness. The champagne vinegar really makes this dish sing, but if you can’t find it you can substitute red wine vinegar.
Quinoa with Roasted Root Veggies and Currants
Makes 7 to 9 side servings
- 1 cup carrot, roughly chopped
- 2 cups butternut squash, peeled and 1/2 inch cube
- 1 cup red onion, large dice
- 1 cup yellow squash, large dice
- 2 tablespoons dried thyme
- 1 tablespoon coriander
- 1 tablespoon oil
- 1 tablespoon champagne vinegar
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup currants
- 1/3 cup vegetable broth
- 1 cup quinoa, washed
- 1 1/2 cup water
- Pinch salt
- Salt, to taste
- 1/3 cup flat leaf parsley, chopped
- Combine the first 11 ingredients in a large bowl and stir until veggies are well coated. Place broth in a large casserole dish, then spread veggies along the bottom. Bake covered at 400 degrees F, for about 45 minutes, until butternut is tender. Stir occasionally.
- Meanwhile, bring water, quinoa, and pinch of salt to a boil in medium saucepan. Simmer, covered, for about 25 minutes. Fluff quinoa with a fork and place in a large bowl. When veggies are done, add to the bowl and stir in with quinoa. Season more if needed and toss in parsley.