Here is a Thanksgiving Recipe Makeover to the traditional Stuffing. Although my Quinoa stuffing is a bit higher in calorie, it has better heart healthy oil, and a lower glycemic index carbohydrate used (Quinoa) that also has more protein. This stuffing will definitely keep you satisfied longer and give you more health benefits!
Traditional Stuffing Recipe |
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Quinoa Stuffing |
Ingredients: |
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Ingredients: |
3 Bay leaves |
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2 cups quinoa |
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4 T. olive oil |
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12 cups dry bread, cubed |
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1 butternut squash, peeled and diced |
2 small zucchini, cut into 1-inch cubes |
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2 bunches green onions, chopped |
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1 cup fresh parsley, chopped |
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1 cup fresh mint, chopped |
Directions: |
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1 cup dried apricots, diced |
1. Preheat oven to 375′ & grease a 13 x 9 casserole dish |
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1 cup dried cranberries |
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1 lemon |
2. Sauté vegetables in margarine until the |
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onions are transparent |
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Directions: |
3. In a large mixing bowl, mix bread, cooked vegetables and seasonings |
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1. Boil 4 cups of water; season with bay leaves and salt. |
4. Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist. |
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2. Add quinoa and return to a boil. Reduce heat, cover and simmer for about 20 minutes, until water is absorbed. Remove from heat. Take out bay leaves and let cool |
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3. Meanwhile, heat 3 T. of oil in a frying pan. Sauté’ squash and zucchini- season with salt and pepper- until slightly browned. |
5. Place dressing in a prepared baking dish |
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4. Combine Vegetables and quinoa. Drizzle on remaining oil |
6. Bake until thoroughly heated and lightly browned; about 1/2 hour. |
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5. Stir in onions, parsley, mint, apricots, and cranberries. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper. |
Serves 12, Serving size 1 cup |
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Calories: 195.4 |
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Serves 12, Serving size: 1 cup |
Fat: 9.2gm |
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Calories: 283 |
Sodium: 415.9mg |
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Fat: 7g (1g Sat) |
Carbohydrates: 23.6gm |
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49g carbs |
Protein 2.2gm |
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6g proteins |