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Ras el Hanout Quinoa Stuffing

Ras el Hanout Quinoa Stuffing

Ras el Hanout Quinoa Stuffing

Quinoa is a great gluten-free option for stuffing a bird, and it pairs deliciously with the Middle Eastern spice mix ras el hanout.

Prep: 10 mins
Cook Time: 20 mins
Serves: 1 turkey + extra


Cook the quinoa in boiling, salted water for 20 minutes or until tender. Drain and set aside.

Heat oil in a frypan, fry the onion and celery with salt until soft. Add the ras el hanout and fry for 1 minute until fragrant.

Stir through the currants, cranberries and quinoa and set aside until ready to use. Just prior to stuffing, stir through the parsley, pine nuts and beaten eggs to bind.


1 1/2 Cups quinoa

2 Tbsp olive oil

1 Medium onion

1 Stick celery

1 tsp Sea salt

1 Tbsp Ras el hanout

2 Tbsp currants

1/4 Cup dried cranberries

1/2 Cup finely chopped parsley

2 Tbsp pine nuts, toasted

2 Eggs, lightly beaten

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