In 2013 the company that I was working for had a Holiday potluck, and I wanted to bring something that was in line with my diet. By this time I was already eating completely clean and feeling much better, so I didn’t want to backslide by eating something that I knew would make my hypothyroid symptoms recur. Dressing is something I absolutely love, my aunt made it every year, and passed the recipe on to me. Since it’s one of my favorite things about the holidays, I decided I was going to make it using clean ingredients and quinoa in place of cornbread. It needed to be portable, so I made it in my slow cooker.
It was quite a hit! Several people commented on how good it was, so I decided it would be a yearly staple. The beauty of making this in the slow cooker is that if you only have one oven (like most people), it frees up the space for the turkey and other items! It also works great if you’re bringing a side to a potluck or to a family gathering where the kitchen is already full of cooks 🙂
- 3 cups dry quinoa
- 32 oz organic broth (vegetable or chicken)
- 6 hard boiled egg whites
- 1 bunch green onions (5 – 6 stalks)
- 1/4 cup chopped celery
- 2 tsp sea salt
- 2 tsp sage
- 2 tsp rosemary
- 2 tsp thyme
- Place quinoa, seasonings, celery & all but 1 cup of broth in slow cooker
- Cook on high for 3 hours, stirring occasionally
- Stir in chopped egg whites, green onion & additional broth
- Reduce heat to low, stirring occasionally
My family couldn’t believe how good this was! My husband and my mom were both skeptical, but were pleasantly surprised when they tasted it. The same thing happened with my niece and her friends when we made it while we were visiting. It was a huge hit, so it’s now the new tradition in our home!
It is absolutely possible to make the commitment to being healthy year round while still eating delicious food during the holidays. I sincerely hope you find this recipe helpful and have a Happy Healthy Holidays!