Quinoa Pecan Dressing

Author: on

Recipe Category: Thanksgiving

Recipe Tag: Gluten Free, Dairy Free, Low Glycemic

  • Prep Time

    15 Minutes

  • Cooking Time

    35 Minutes

  • Total Time

    50 Minutes

This dressing is gluten free and can replace the traditional "stove top" style of dressing. It's delicious and the quinoa makes it a much healthier option so it's a wonderful, guilt-free side dish.


  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup pecans
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 tablespoons sunflower oil or coconut oil
  • 1 small yellow onion, chopped
  • 1 ½ cups chopped cremini mushrooms
  • 1 small apple, cored, peeled and chopped into small chunks
  • ¼ cup vegetable broth, white wine or water


  1. Preheat oven to 350° F.
  2. Rinse quinoa and place in a large saucepan. Add vegetable broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove lid and fluff with a fork.
  3. Spread pecans on the baking sheet and place in the oven until lightly toasted (~5 - 7 minutes). Remove from oven and transfer to the food processor. Coarsely chop the pecans while adding the sage and thyme. Set aside.
  4. Heat oil in a large sauté pan. Add onions and cook until translucent. Add mushrooms and continue to sauté until mushrooms are tender. Add apple chunks and vegetable broth. Cover and simmer for 5-7 minutes, until apple is tender. Add 1 cup cooked quinoa (you will have leftover quinoa) and the pecan/herb mixture to the sauté pan and stir until all ingredients are well combined.

Makes 4-6 servings