Quinoa Stuffing with Leeks Walnuts and Cherries

Elevate your holiday or weeknight meals with this vibrant Quinoa Stuffing with Leeks, Walnuts, and Cherries! This gluten-free and nutrient-packed twist on classic stuffing combines the nutty flavor of fluffy quinoa with the sweet-tart pop of dried cherries and the satisfying crunch of toasted walnuts. Caramelized leeks, celery, and a hint of garlic add depth and savory richness, while thyme and fresh parsley provide an herby finish. Perfect as a wholesome side dish or a light vegetarian main, this recipe is cooked in just 40 minutes and offers a colorful medley of textures and flavors that will wow your taste buds. Whether you’re preparing for Thanksgiving or simply craving a hearty, plant-based dish, this quinoa stuffing is sure to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 2 medium leeks (white and light green parts only)
• 2 tablespoons olive oil
• 2 medium celery stalks
• 2 large garlic cloves
• 1 cup walnuts
• 1 cup dried cherries
• 2 tablespoons fresh parsley
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoon thyme (dried or fresh)

Directions

Step 1

Rinse the quinoa thoroughly in a fine mesh sieve under cold water to remove any bitterness.

Step 2

In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

Step 3

While the quinoa is cooking, slice the leeks in half lengthwise and then into thin half-moon slices. Rinse them well under cold water to remove any dirt.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the leeks and celery, and cook, stirring occasionally, for about 5 minutes until they soften.

Step 5

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Step 6

Meanwhile, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are aromatic and lightly browned. Roughly chop the toasted walnuts and set aside.

Step 7

Add the cooked quinoa to the skillet with the leeks and celery. Stir in the dried cherries, toasted walnuts, parsley, salt, black pepper, and thyme. Mix well to combine.

Step 8

Cook the mixture for another 2-3 minutes over low heat to allow the flavors to meld together.

Step 9

Taste and adjust seasoning if necessary. Serve warm as a side dish or main course.

Nutrition Facts

Serving size	(1224.9g)

Amount per serving	% Daily Value*
Calories	1900.4

Total Fat 119.0g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 59.3g
Cholesterol 0mg	0%
Sodium 3544.4mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 14.4g	0%
Total Sugars 52.5g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 341.0mg	0%
Iron 14.5mg	0%
Potassium 1637.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 9.5%

Carbs: 35.7%