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.
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.