QUINOA APPLE PINE NUT STUFFING low fat
This is my gluten-free, bread-free, animal-free, low-fat stuffing. It’s made stove-top, so you don’t take up room in the oven while roasting veggies, plant-meat roasts etc. How can nutrient-dense tastes so good? Because you know who engineered it that way!
Makes almost 7 cups
2 T. extra virgin olive oil
1 c. diced celery
1 c. diced onion
1 c. diced fresh sweet red pepper
2 t. pink Himalayan salt or to taste
1/4 c. pine nuts (I used raw)
2 McIntosh apples or apples of choice – cut into half from end to end, then in half again, remove cores from segments, then cut each segment in half again from end to end, then crosswise into 1/2 inch cubes (keep skins on)
12 oz. pkg. froz. broccoli cuts, cooked according to package instructions – I microwaved them; whatever cooking method you use, keep the cuts as dry as possible so they don’t water-down the stuffing when added; blot with paper towel before adding (don’t squish)
1/2 c. pumpkin seed snow – raw pumpkin seeds fine grinded in coffee grinder to resemble texture of snow (fluff)
4 c. cooked curry quinoa – * see below
1 t. malic acid (made from apples; adds acidity; available on the internet)
1 t. ground poultry seasoning
1 t. ground sage
1 t. garlic powder
2-4 T. dark brown sugar
fresh grind black pepper to taste
In extra-large skillet, over medium heat, melt olive oil.
Add celery, onions, red peppers and salt. Stir to coat then saute till mostly wilted.
Add pine nuts an apple, stir and saute till apple becomes tender not mush.
Add broccoli cuts, toss to distribute.
Add pumpkin seed snow, mix well.
Add cooked curry quinoa all at once.
Before mixing, add malic acid, poultry seasoning, sage, garlic powder and brown sugar. Using large fork, stir to even disperse powders and sugar.
Leave on stove without mixing for about 5 minutes to create some char in spots. Flip stuffing as desired to thoroughly cook all surfaces.
Add fresh grind black pepper and salt to taste.
Stir, then remove from heat and wait till ready to serve to reheat. Or place in covered container and refrigerate till ready to use the next day.
Notes: I love stuffing. Since my childhood, it was the stuffing, not the turkey that I anticipated eating, leftovers too. Although I developed many stuffing recipes, gluten-free wasn’t on the menu – till now.
The goal for me was to make a stuffing with ingredients available to everyone. Gluten-free bread is risky, so I experimented. The goal for me was to make a stuffing with ingredients available to everyone. Gluten-free bread is risky, so I experimented. I got lucky on my first try. This is my grain-free, bread-free, gluten-free stuffing, low-fat stuffing.
*Cooked Curry Quinoa: Rinse 2 c. quinoa well and drain. Place in saucepan with 4 c. water, 2 t. pink salt, 2 t. mild curry powder. Bring to boil, cover, reduce heat to low, simmer 15 minutes. Turn heat off, fluff with fork, cover again and let set 10 minutes away from heat. Transfer to covered container and refrigerate till ready to use. Measure out 4 cups for this recipe, then save remainder for another recipe.
When I make quinoa or rice, I often times make more than I need for one recipe, so I’ll have some leftover to use throughout the week with something else. It just saves time. The curry powder, although not prominent, lends a rich flavor to this ancient grain. Use it or don’t.