Quinoa and Wild Rice Stuffing

If you have guests who are gluten free, lactose free or vegetarian/vegan, it can be hard to plan a Thanksgiving meal. It can be easy to split a recipe into different parts, so the traditional dish is available, while an alternative version accommodates special diet needs.

Luckily, this recipe is both naturally gluten and lactose free. If you are looking for a vegetarian dish, easily swap out the bacon for vegetable broth to make this a vegetarian/vegan-friendly meal. Also, for those who are living with diabetes and conscious of what they eat this holiday, we have appropriately portioned this recipe.

Photo Credit: A Healthier Michigan

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  • 2 cups cooked wild rice, try cooking in part broth and part water
  • 2 cups cooked quinoa, try cooking in part broth and part water
  • 1/3 lb. bacon
  • 3 cups diced onions
  • 3 cups diced celery
  • 3 cups diced carrots
  • 1 Tbsp. water
  • 1 3/4 cups currants
  • 3/4 cup dried cherries
  • 3/4 cup dried cranberries
  • 1/2 oz. dried apricots
  • 1 cup diced, unpeeled apples
  • 1/2 cup chicken broth or broth of choice
  • 1/2 cup chopped Italian flat leaf parsley
  • 1 Tbsp. thyme
  • 1 Tbsp. sage
  • 1 Tbsp. rosemary
  • Salt and pepper to taste

Quinoa and Wild Rice Stuffing

1. Prepare wild rice and quinoa using chicken broth and water. 1 cup dry wild rice will make 2 cups cooked, using 1 cup water and 1.5 cups broth of choice. Then do the same with quinoa.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
3. In the skillet with the reserved bacon drippings, saute onions, celery and carrots with 1 tablespoon water. Cook until very soft, about 20 minutes.
4. Stir in currants, cherries, cranberries, apricots, and apples along with the cooked wild rice and quinoa, broth and herbs. Simmer for about 10 minutes.
5. Add crumbled bacon, salt and pepper to taste. Enjoy!

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