A few weeks ago I went to a class at William’s Sonoma Cooking Store on how to cook grains. One dish that stuck out to me was the Herbed Quinoa & Red Rice Stuffing. It’s sold out on their website, even at $14 a box, which only makes a 9X13 pan. I knew I could make this on my own for quite a bit less price wise. Even at first try making it, it tastes the same! Here is the recipe as to how I made it. I’m guessing this cost me less than $5 to make. Quinoa (Keen-wa) is a great grain because it is full of all different types of protein. This makes a great dish for vegetarians. Red rice is also a great alternative for stuffing because it’s not starchy and contains a lot of minerals. So this dish is healthy, vegetarian, really good, gluten free, and vegan!
I modified the recipe a little bit from the way Williams Sonoma makes it. I added a carrot, to add another veggie, and to give it more color. I also found instead of baking it, I could just saute the vegetables until they’re soft, and then add it to the quinoa & rice after it’s done cooking. You can certainly also double this recipe.
Red Rice & Quinoa Stuffing
1/2 cup Red Rice
1/2 cup Quinoa
1/4 cup Dried Cranberries
1 Large Celery Stalk
1 Large Carrot
1/2 Small Yellow Onion
1 & 3/4 C. Vegetable Broth or Water
1 tsp Garlic powder
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp Salt
1/4 tsp dried marjoram
1. Rinse the rice and quinoa in a mesh strainer .
2. Add vegetable broth and grains in a deep simmering pan and bring to a boil.
3. Reduce to a low simmer, cover. Cook 15 minutes or until water becomes absorbed into grains.
4. Meanwhile, finely chop your onion, carrot, and celery. Saute until tender enough to eat.
*note: Quinoa cooks best when you cook it on low as heat as possible for a longer time
5. Turn off heat after grains are done cooking. Allow to sit with the lid on for a couple of minutes.
6. Mix in spices, cranberries, & vegetables.