Low FODMAP Cranberry Orange Quinoa Stuffing

Gluten-free and dairy-free, this Low FODMAP Cranberry Orange Quinoa Stuffing is accented with scallions and pine nuts. Delicious served with Thanksgiving turkey.

I love quinoa, so when I came across this recipe for a Thanksgiving quinoa stuffing, I had to give it a try. It is from The Inspired Edge. I love that it is naturally gluten-free and wheat-free. It was rather simple to convert to low-FODMAP and I was happy with the result. I wasn’t sure what to think of it at first, the combination of the savory and sweet was unusual, but it grew on me. I actually enjoyed the leftovers better. It gave the flavors time to meld.

I added some sage and cut back on the dried cranberries. Monash University has tested dried cranberries and have found them to be moderate in FODMAPs (fructans). However, the 1/4 cup in this recipe (which amounts to about 1 tablespoon per serving) should be tolerable to most people with IBS. I left out the orange juice, not wanting the dish to be too sweet and letting the orange zest do the work of adding flavor.

This dish is also dairy-free and can be made vegan by using vegetable broth instead of chicken. An excellent Thanksgiving or Christmas side dish for even the most sensitive of bellies. It’s perfect for potlucks where you have people with all sorts of dietary restrictions. In addition, I think this Low FODMAP Cranberry Orange Quinoa Stuffing is very festive-looking with its red and green colors. Give it a try!

Try these other low FODMAP Thanksgiving stuffing / dressing recipes from my collection:

• Turkey Stuffing (Dressing)
• Herb Rice Stuffing

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Low FODMAP Cranberry Orange Quinoa Stuffing

Gluten-free and dairy-free, with a vegan option, this Low FODMAP Cranberry Orange Quinoa Stuffing is accented with scallions and pine nuts. Delicious served with Thanksgiving turkey.

Course Side Dish

Cuisine American

Keyword cranberry, dressing, gluten-free, herbs, low-fodmap, orange, pine nuts, quinoa, stuffing, turkey

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

• 2 cups water
• 1 1/2 teaspoons Fody Chicken Soup Base (see note)
• 1 cup quinoa, rinsed
• 1 1/2 teaspoons Italian herbs
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground black pepper
• 1 tablespoon Fody Garlic Infused Oil (or olive oil)
• 1 rib celery, diced
• 4 scallions, thinly sliced (green parts only)
• 1/2 cup pine nuts (sunflower seeds are a great alternative)
• 1/4 cup sweetened dried cranberries
• zest of 1 orange
• salt to taste

Instructions

• Bring water to a boil in a large saucepan. Add the Fody Chicken Soup Base, quinoa, herbs, and pepper. Reduce heat, cover and simmer until quinoa is tender and liquid is absorbed, about 15 to 20 minutes.
• Meanwhile, in a medium skillet, heat garlic oil over medium heat. Add celery, scallions, and pine nuts. Sauté until celery is tender and pine nuts are golden brown, about 8 minutes.
• When quinoa is done cooking, toss with the celery mixture, dried cranberries, and orange zest. Season to taste with salt.
• Serve as is or use to stuff a turkey.

Notes

2 cups homemade Low FODMAP Chicken Broth or Stock may be used instead of the chicken soup base and water. If broth is unsalted, add 1/2 teaspoon salt to the stuffing recipe. To make this dish vegan, use Fody Vegetable Soup Base instead of Chicken.

Adapted from The Inspired Edge

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