Cranberry Pecan Quinoa Dressing

Cranberry Pecan Quinoa Dressing Gluten-Free  

It’s almost Thanksgiving! And we need some naturally gluten-free side dishes. This Cranberry Pecan Quinoa Dressing is an excellent side dish for Thanksgiving or any meal. It’s made with toasted pecans, quinoa, sauteed onion, carrots and celery tossed with craisins and fresh parsley.

I’m not sure this will replace my stuffing at Thanksgiving dinner…I just love stuffing and gravy. Well, anything with gravy really. You can never have too many sides, they go great with leftovers. What’s your favorite Thanksgiving dish?

Cranberry Pecan Quinoa Dressing Gluten-Free

Cranberry Pecan Quinoa Dressing
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup pecans, chopped
  • 1 tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 1 teaspoon minced garlic
  • 3 stalks celery, diced
  • 1 carrot, diced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup craisins
  • ¼ cup fresh Italian parsley, chopped
  1. Rinse quinoa and place in a large saucepan. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Remove lid and fluff with a fork.
  2. Preheat oven to 250°F.
  3. Spread pecans on the baking sheet and place in the oven until lightly toasted, about 3-5 minutes. Remove them from the oven and cool until you can handle.
  4. Coarsely chopped the pecans and set aside.
  5. Heat coconut oil in a large pan over medium. Add onions, garlic, celery and carrots and cook until onions are translucent, about 5 minutes.
  6. Add the cooked quinoa, pecans, sage, thyme, salt and pepper to the pan and stir until all the ingredients are well combined. Toss with craisins and parsley and serve.


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