This quinoa stuffing salad is the perfect dish for fall/winter so it couldn’t be more suitable to serve over the holidays.  I love how it reminds me of stuffing but feels a lot healthier.  You can add pecans to yours which we LOVE doing but if you’re nut free then just skip them.  I hope you guys love it a lot and cook it up over the holidays.

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  1. 1 veggie bouillon
  2. 5 celery sticks
  3. 5 carrot sticks
  4. 5-10 mushrooms
  5. 1/2 cup of chopped pecans
  6. 1 cup of cooked quinoa
  7. 1 yellow onion
  8. 4 cloves of garlic
  9. 2 tbsp of olive oil
  10. 1-2 tbsp of poultry spice* (see notes)
  11. Salt and pepper
  1. Cook quinoa in a separate pot as directed.
  2. In a medium frying pan add the olive oil, onions and garlic. Cook until the onions are translucent.
  3. Add the chopped carrots, celery, mushrooms, and pecans. Cook until the veggies are soft.
  4. Add the poultry spice, salt and pepper.
  5. Once quinoa is cooked, add the quinoa to the rest of the ingredients.
  6. Serve warm.
  1. You can modify this however you want! If you want to add the traditional bread, you can, it'll work out no matter what you put in.
  2. * Add as much poultry spice as you like. Start with one tbsp and see if you prefer more.
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