This hearty quinoa pecan stuffing brings all the cozy holiday flavor without relying on traditional bread. Fluffy quinoa is tossed with savory mushrooms, onion, apple, herbs, pecans, and Himalayan Tartary Buckwheat Flour for a satisfying side dish with plenty of texture and warmth.
If cooking with buckwheat flour is new, this recipe is an easy way to use it in a savory dish. The HTB flour blends into the pecan and herb mixture, adding a subtle earthy flavor that pairs beautifully with sage, thyme, and sweet apple. This gluten-free stuffing with quinoa and buckwheat flour is a flavorful option for holiday meals or any time comfort food is on the menu.
Yield: 8 servings
INGREDIENTS
- 1 cup quinoa, rinsed and drained
- 2 1/4 cups vegetable broth, divided
- 1 cup pecans
- 1/4 cup Himalayan Tartary Buckwheat Flour
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 teaspoon sea salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 1 1/2 cups shiitake mushrooms, chopped
- 1 small apple, cored, peeled, and chopped into small chunks
METHOD
- Place quinoa in a large saucepan.
- Add 2 cups vegetable broth and bring to a boil.
- Reduce heat to low, cover, and cook for 20 minutes. Remove lid and fluff with a fork.
- While quinoa cooks, place pecans, HTB flour, sage, thyme, and 1/2 teaspoon sea salt in a food processor.
- Pulse several times until nuts are coarsely chopped.
- Heat oil in a large sauté pan. Add onions and cook until translucent, about 5 minutes.
- Add mushrooms and 1/2 teaspoon sea salt. Continue to sauté until mushrooms are tender, about 3 minutes.
- Add apple chunks and the remaining vegetable broth.
- Cover and simmer for 5–7 minutes, until apple is tender.
- Add 2 cups cooked quinoa—you will have leftover quinoa—and the pecan-herb mixture.
- Stir until all ingredients are well combined.
