NOW Foods
  • 1 Ellyndale® Naturals Savory Garlic & Mushroom Q Cup™
  • ½ cup chicken stock (boiling)
  • ¼ cup roasted leeks (chopped)
  • ¼ cup roasted carrots (chopped)
  • ¼ cup celery (chopped)
  • ¼ cup roasted red pepper (chopped)
  • ¼ cup NOW Real Food® Marcona Almonds
  • 1 tablespoon Ellyndale Naturals™ Premium Almond Oil
  • 2 teaspoons sage (chopped)
  • 1 teaspoon salt

NOW Foods Garlic & Mushroom Quick Quinoa Stuffing

jenivy | NOW Foods

Using an Ellyndale® Naturals Savory Garlic & Mushroom Q Cup™, you can easily create a savory and hearty quick quinoa stuffing that's sure to satisfy at lunch or dinner. 

  1. Place oven at 350F. Line sheet pan with parchment paper.
  2. In a bowl combine almond oil with leeks, carrots, celery, red pepper, and salt.
  3. Place vegetables on prepared sheet pan and roast for 20-25 minutes or until lightly browned.
  4. Add ½ cup boiling chicken stock to savory garlic and mushroom Q Cup, stir and cover for 5 minutes.
  5. Combine cooked quinoa with roasted leeks, carrots, celery, red pepper, Marcona almonds and sage.
  6. Place gluten-free stuffing in bowl. Serve warm with turkey breast, gluten-free gravy and top with cranberry!

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