4.73 25 Published Nov 02, 2020, Updated Oct 30, 2024 I will say that this dish is definitely for the modern Thanksgiving table. For one, I’m not sure how well this dish would work for actually stuffing a turkey (probably not great!). And secondly, traditional stuffing lovers (like my husband) might be a little sad if you don’t make the real deal stuffing for them as well. BUT if you’re looking for a gluten-free stuffing idea or just a unique (and healthy!) dish to serve at your Thanksgiving table this year, this is the recipe for you!
Ingredients Needed for Quinoa Stuffing
vegetables – yellow onion, garlic cloves, celery, butternut squash, baby bella mushrooms quinoa vegetable broth or bone broth butter – vegan or regular butter works seasonings and spices – bay leaf, fresh sage, dried thyme, dried parsley, sea salt and pepper pecans dried cranberries or cherries
How to Make Quinoa Stuffing
Cook quinoa – Add quinoa, water and bay leaf into a saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook for 15 minutes or until all the water is absorbed and quinoa is fluffy. Cook veggies – Sauté the onion, garlic and celery with butter in a large skillet. Stir in mushrooms and cook for a few more minutes. Add butternut squash, broth, sage, thyme, parsley, salt and pepper to the pan. Cover and let mixture cook for 5 minutes, then remove the top and simmer for another 10 minutes. You’ll know it’s done when the butternut squash is cooked through and the broth is mostly evaporated. Combine mixtures – Add the cooked quinoa to a large bowl and top with the veggie mixture and dried cranberries. Stir to combine and add more salt and pepper if needed. Bake – Transfer the mixture to a 9×13 baking dish and top with the chopped pecans. Bake at 375ºF for 20 minutes or until the pecans are golden brown and toasted.
How to Prep Quinoa Stuffing in Advance
This is the perfect dish to prep in advance! If you’re hosting Thanksgiving or just want to meal prep a delicious dish, this is for you. To prep this in advance, simply make the quinoa mixture and vegetable mixture ahead of time and then store in separate airtight containers. When you’re ready to bake and serve the quinoa stuffing, combine the quinoa and vegetable mixture with the dried cranberries. Transfer the mixture to a 9×13 baking dish and top with the chopped pecans. Bake at 375ºF for 20 minutes or until the pecans are golden brown and toasted.
How to Store Leftovers
If you have any leftover quinoa stuffing, let it cool completely and then store in an airtight container in the refrigerator for up to 5 days.
More Healthy Side Dishes to Try:
Healthy Green Bean Casserole Healthy Sweet Potato Casserole 6-Ingredient Healthy Mashed Cauliflower Shredded Kale and Brussels Sprout Salad Brussels Sprout Chopped Salad Healthy Mashed Potatoes Sourdough Stuffing
Be sure to check out all of the butternut squash recipes here on EBF!
