I wrote this recipe for Thanksgiving 2013 after my mom was diagnosed with Celiac Disease. This was my first attempt at a gluten-free stuffing and has since become a family favorite.
Ingredients:
1 cup chopped celery
1/4 cup unsalted butter (1/2 stick)
16 oz. quinoa (uncooked)
1.5 cups dried cranberries
1.5 cups chopped, ripe pears
1 cup chopped pecans
1 cup minced fresh parsley
3 tsp. poultry seasoning
½ tsp. pepper
2 cups low-sodium chicken broth
¼ cup egg whites
Directions:
In a small saucepan, sauté celery in butter until tender, set aside.
In a large bowl, combine quinoa, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add broth, egg whites and celery mixture and toss until combined.
Spoon into a 2.5 quart baking dish. Cover and bake at 325 degrees for 50-60 minutes.
Enjoy!