Quinoa and Brown Rice Stuffing

Name: Quinoa and Brown Rice Stuffing
Prep time: 15M
Total time: 75M
Yield: 8 Servings
Ingredients: 1 cup Organic Quinoa; 1 cup Brown Ricedry GOYA® Brown Rice; ½ cup Quinoa and Brown Rice Stuffingpine nuts; 3 tbsp. Extra Virgin Olive Oil; ½ Quinoa and Brown Rice Stuffinglarge onion, finely chopped (about ¾ cup); 1 Quinoa and Brown Rice Stuffingmedium carrot, peeled and finely chopped; 1 Quinoa and Brown Rice Stuffingcelery stalk, finely chopped; 1 tbsp. Minced Garlic; 1 tsp. Quinoa and Brown Rice Stuffingdried oregano; 1 tsp. Quinoa and Brown Rice Stuffingdried sage; 1 Quinoa and Brown Rice Stuffingmedium tart apple (like Granny Smith), cored and chopped; ½ Quinoa and Brown Rice Stuffingbunch kale, stems removed and chopped (about 4 cups packed); Adobo All-Purpose Seasoning with Pepper; 1 cup Quinoa and Brown Rice Stuffingsweetened dried cranberries; ½ cup Quinoa and Brown Rice Stuffingvegetable stock

Jump to recipe

Taste the flavors of fall in one comforting, healthy side dish with this Quinoa and Brown Rice Stuffing. A fun addition or alternative to your classic bread stuffing, this vegan rice and quinoa-based stuffing is not short on flavor. Loaded with savory vegetables (onions, carrots and kale), sweet fruits (apples and sweetened dried cranberries) and crunchy nuts, the stuffing is mixed together and baked until crusty. Try it on Thanksgiving with turkey and gravy, or for any other family dinner with roasted chicken, meat, or your favorite entrée.

Total Time

75m

Prep Time:15m

Yields:8 Servings

Save

Ingredients

1 cup

dry GOYA® Organic Quinoa

1 cup

dry GOYA® Brown Rice

½ cup

pine nuts

3 tbsp.

GOYA® Extra Virgin Olive Oil

large onion, finely chopped (about ¾ cup)

medium carrot, peeled and finely chopped

celery stalk, finely chopped

1 tbsp.

GOYA® Minced Garlic

1 tsp.

dried oregano

1 tsp.

dried sage

medium tart apple (like Granny Smith), cored and chopped

bunch kale, stems removed and chopped (about 4 cups packed)

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

1 cup

sweetened dried cranberries

½ cup

vegetable stock

Directions

Kitchen View

Step 1

Prepare quinoa and brown rice separately according to package directions; transfer to large bowl and set aside.

Step 2

Meanwhile, heat oven to 350°F. Heat large skillet over medium-high heat. Add pine nuts. Cook, stirring often, until nuts are lightly toasted and fragrant, about 3 minutes; transfer to plate and set aside. Heat olive oil in same pan over medium-high heat. Add onions, carrot, celery, garlic, oregano and sage. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add apple and cook, stirring, until beginning to soften, about 3 minutes. Add kale, tossing with tongs until kale wilts, about 3 minutes; Season with Adobo.

Step 3

Transfer vegetable mixture to bowl with reserved cooked rice and quinoa. Stir in reserved pine nuts, sweetened dried cranberries and vegetable stock; season with Adobo. Mix well to combine.

Step 4

Transfer quinoa mixture to greased 9”x13” or other 3-qt. baking dish. Bake uncovered until warmed through and crusty around edges, about 30 minutes. Serve.

Products in this Recipe

Organic Quinoa

Brown Rice

Extra Virgin Olive Oil

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags