Debo’s Quinoa Dressing

Nov 18, 2012Recipes

The inspiration for this newest/first publicly shared recipe ūüôā began the other day while I was browsing through the Williams-Sonoma Store. ¬†I am pretty sure I passed by a box/bag of ready to make quinoa stuffing/dressing. ¬†That is how in fact most recipes begin for me…either seeing/tasting someone else’s creation or browsing through a favorite cookbook/magazine. ¬†Sometimes it’s all I can do to hold myself back from beginning my own take on it at the very moment I taste/see it. ¬†So the other day when I was browsing through the store, somewhere in the back of my mind I filed “must try a recipe for Quinoa Dressing”


Today I was roasting turkey for a November Birthday Gathering. ¬†I needed an impromptu starch…preferably dressing. ¬†My bread stash was low. ¬†I had no cornbread made and wanted to skip that step anyway. ¬†I did have a box of quinoa. (thank you for the link Lizzle). ¬†So…what better day than today to try my hand at Quinoa Dressing.


The next step: ¬†Most of the time it’s thumbing through my collection of cookbooks to see how others do it. ¬†Today I chose¬†Google¬†ūüėČ ¬†I checked out a few different versions. ¬†None of them really striking my fancy. ¬†Most of them incorporated too many dried fruits, resulting in a sweeter dressing. ¬†My aim was a more savory version…sooo…here is what I did.


I checked out my basics in the fridge and cupboard:

Box of Quinoa-check


olive oil-check

onion-check…red onion=even better-check


Craisins-check…yes, I did opt for one added touch of a dried fruit…seemed appropriate


chicken stock-check


Salt&Pepper mix-check

I’m not sure what your thoughts are at this point, but YES, you can be for sure that at just about anytime these ingredients are always on hand. ¬†At some point in my blogging I plan to touch on a well stocked cupboard for consistently cooking at home. ¬†I think that will be an incredible subject to touch on as we all should cook more at home.


So here goes:

2 Cups Quinoa cooked according to package directions with 1.5 cups water

Heat skillet over medium heat adding:

4 tablespoons of butter

2 tablespoons of olive oil

1 medium red onion (diced)

2 stalks of celery (diced)

Saute above for about 7 minutes, then add:

3/4 Cup of dried fruit of your choice (chopped)

Continue sauteing for two more minutes.  Remove from heat.  Add cooked Quinoa to your favorite mixing bowl and add:

1/4 ounce dried rubbed sage

1.5 Cups of Chicken Stock

2 Eggs (whole)

1 teaspoon of kosher salt

1/2 teaspoon cracked black pepper

Mix above thoroughly. ¬†Spray your favorite (pretty) baking dish with non-stick spray. ¬†Press mixture evenly into dish. ¬†Bake at 375 degrees for 30-45 minutes (depending on the depth of the pan that you chose) Yields about 10 servings ūüôā

The end result=add butter, onions & sage to anything and it will taste great! ¬†It was a success. ¬†Loved by all and even the children ate it…that’s a +. ¬†Give it a try. ¬†Let me know what you come up with.