We started using this recipe a few years back and haven’t used another stuffing recipe since. Using the warmed quinoa, the chicken is steamed from the inside too, keeping it really moist. It’s a great gluten free option too.
Use this recipe to stuff chicken, a whole fish, rolled pork or lamb, or to stuff vegetables such as eggplant, zucchini, capsicum, artichokes, pumpkin or mushrooms. Crumble some feta over the top of the vegetables and bake for 20-40 minutes depending on the vegetable. These herbs have been chosen as they work really well with the lemon and chicken, but you can swap them around to suit the meat or vegetables you are cooking. Try some rosemary for a lamb roast, or some fennel seeds and dried peaches for pork.
This recipe is also a great tabouleh style salad if you have any leftover before stuffing.
Lemony Quinoa Stuffing Ingredients
1 cup quinoa
½ cup pistachio nuts (or nut mix of choice)
¼ cup flat leaf parsley, finely chopped
¼ cup sage leaves, finely chopped
1 tbsp thyme or lemon thyme leaves
1 tbsp marjoram leaves
Juice of 1 lemon
Rind of ½ lemon
1 glove garlic
1 spring onion, finely sliced.
¼ cup dried cranberries
1 tsp smoked paprika, optional
1. Combine 1 cup quinoa and 2.5 cups water in a medium sized saucepan over medium heat. Cook for approximately 20 mins or until the liquid is absorbed and the quinoa tender.
2. Remove the quinoa from the heat and fluff with a fork. Allow to cool for 5 minutes.
3. Stir through the remaining ingredients.
Written by Melbourne Naturopath Bree Jenner