Black Rice Quinoa Holiday Dressing (Gluten Free and Vegan)

27 Dec


I can not tell you what a hit this recipe was. I made it with several other stellar dishes and this was hands-down everyone’s favorite dish. The combination of the quinoa, black rice, pecans, cranberries, and butternut squash creates a complex flavor and a captivating texture. No one at the table could believe that this dressing was truly gluten free and vegan. Plus, quinoa and black rice are incredibly nutrient-rich grains. To make day of preparation easier, I roasted the butternut squash the day before, cooked the grains in the morning and put everything together in the afternoon. It will keep well in the fridge and only takes about 20 mins to heat up once company has arrived.

1 cup quinoa
1 cup black rice
5 cups vegetable stock
Salt to taste
2 tablespoons extra virgin olive oil
1 medium butternut squash, peeled and cut in small dice
1 medium onion, finely chopped
1 cup diced celery
1 tablespoon fresh thyme leaves
4 garlic cloves, minced
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
2 tablespoons chopped fresh sage
Freshly ground pepper to taste

Preheat oven to 450 degrees. Roast butternut squash pieces with salt, pepper, oil, thyme, and sage for 30-45 minutes or until tender.


In separate saucepans, combine the quinoa with 3 cups water or stock and the black rice with 1 3/4 cups cups water or stock. Add salt to taste, bring to a boil, cover and simmer 15 to 25 minutes, until the black rice is moist, but cooked and the quinoa is tender and the grains display a coiled thread. Return both grains together to one of the pots. Let sit while you prepare the other ingredients.


Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet add the onion, a generous pinch of salt and the celery and thyme. Cook, stirring often, for 3 minutes, until the onion is completely tender and the celery is just tender, and add the garlic. Stir over medium heat until the garlic smells fragrant, 30 seconds to a minute. Add the grains and the remaining ingredients and stir together. Season to taste with salt and pepper.


Transfer to an oiled or buttered baking dish and cover with foil. Warm for 20 to 30 minutes in a 325-degree oven before serving.



4 Responses to “Black Rice Quinoa Holiday Dressing (Gluten Free and Vegan)”

  1. nodairykitchen December 31, 2012 at 7:20 am #

    We are launching a new site dedicated entirely to dairy free cooking and was wondering if you would like to participate. The site will host a collection from food blogs from across the web from folks like you that take pride in making their meals with love and from scratch.
    Best of all, traffic will go directly back to your site; all we do is organize and link back to you.

    Check us out at
    Cheers and Healthy Eats

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: