(Gluten-Free) Quinoa Pecan Stuffing

Shhh... can you keep a secret?

This recipe is what made me fall head-over-heels in love with mushrooms.  Yes, you heard that right.  I've been putting them in soups, stir fries, and salads almost every day this week. I am now a big fungi fan. 

But, that's not the secret.



See, my partner, Ashley, hates mushrooms.  She hates mushrooms more than kale (and that's saying a lot), but she loved this stuffing. Of course, I didn't exactly advertise that there were mushrooms in it.  Can you keep this a secret? 

As she ate it I sat nervously waiting for her to discover a small mushroom that hadn't been diced fine enough, but she made it through the entire plate without saying a word.  That's a huge success. 

Now that I've been enjoying mushrooms more I'm starting to develop a taste for them.  They're not so bad after all.  Any mushroom-haters out there waiting to be converted?  This recipe just might sway you.

I know that we still have some time before the holidays hit, but I can tell you that this stuffing will definitely be one of the dishes served this year.  Whether you are gluten-free, vegan, vegetarian, or just love delicious food, this should make it on your list for the holidays too.  I really liked serving it in a roasted acorn squash because it had a beautiful presentation and after the stuffing was scooped out, the squash was sliced up as a side dish.  However, you can just as easily skip the squash and serve the stuffing on its own.  Either way, this is a fabulous dish that everyone (even mushroom haters) will enjoy.  

(Gluten-Free) Quinoa Pecan Stuffing

Slightly adapted from Michelle Babb

Serves 6

1 cup pecans

1 teaspoon dried sage

1 teaspoon dried thyme

1 acorn squash 

1 cup quinoa

2 cups vegetable broth plus 1/4 cup

2 Tablespoons coconut oil

1 small yellow onion, chopped

1 1/2 cups chopped mushrooms (I used shiitake)

1 small apple, cored, peeled and chopped into small chunks

Preheat oven to 350 degrees.  Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes.  (I recommend watching the pecans because they can easily start to burn). Remove them from the oven and turn the heat to 375.  

While the oven heats, add the pecans to a food processor.  Coarsely chop while adding the sage and thyme.  Set aside.  

Cut squash in half, rub with a little oil, and place on sheet pan cut side down in the 375-degree oven. Roast for 30 minutes, or until insides are tender.  

Rinse quinoa and place in a large saucepan.  Add 2 cups of the vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.  Remove lid and fluff with a fork.

Heat coconut oil in a large pan.  Add onions and cook until translucent.  Add mushrooms and continue to sauté until mushrooms are tender.  Add apple chunks and remaining 1/4 cup vegetable broth.  Cover and simmer for 5 to 7 minutes, until apple is tender.  Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined.  

Scoop a little squash out of the acorn halves.  Fill with the quinoa stuffing and serve.  (Once the stuffing is served, the squash can be sliced and served as well.)