Healthy Quinoa Stuffing

This gluten-free, vegan Quinoa Stuffing recipe is healthier than traditional Thanksgiving stuffing and just as delicious, thanks to fresh herbs, sweet potato, and crunchy pecans. 

One thing I am thankful for every year at Thanksgiving, in addition to my family and friends, is the abundance of healthy food at our table.

Every year, I like to bring some healthier options to lighten up the traditional Thanksgiving classics like mashed potatoes and pie. I always bring this nutty quinoa stuffing. If you have any vegan, gluten-free or vegetarian eaters at your holiday table, they're going to love this dish. And if not, they'll still love it just as much!

Ingredients

This quinoa stuffing gets tons of seasonal flavor from some important ingredients, including:

• Quinoa. Use any variety you like. I like the flavors of tri-color quinoa.
• Vegetable broth
• Sweet potato. Butternut squash also works
• Shallot. You could also use diced onion or garlic.
• Olive oil
• Fresh herbs. I use thyme, rosemary, and sage.
• Cinnamon for a bit of warmth.
• Chili pepper flakes. This is optional if you like some spice
• Pecans. You can use any nut you like. Walnuts or hazelnuts are also delicious.

Fresh vs. Dried Spices for Stuffing

I like using these dried, hearty spices in my stuffing recipe because you can add them to the oven and not worry about them getting burned. Simply Organic makes my favorite spices. To finish the dish, that's when I'll use fresh herbs to highlight their delicate flavors, aromas, and textures.

Stuffing Mix-Ins

If you'd like to amp up the flavors and textures in this dish, try adding some simple mix-ins like:

• Diced apples. I recommend a sturdy tart apple like Granny Smith.
• Dried fruit. Dried cranberries, dates or golden raisins are great.
• Fresh or frozen cranberries. Add them to the roasting pan with the squash.
• Diced celery for added crunch.
• Vegetarian sausage for protein.
• Pepitas

Gluten-Free Thanksgiving Stuffing

For all you gluten-free eaters out there, this recipe is the perfect substitute for the classic Thanksgiving stuffing. It's light, flavorful, and packed with all the standard ingredients. But, you won't find any bread here. It's simply my dear friend quinoa.

Make-Ahead Stuffing

There's a lot to do on Thanksgiving day, so make things a bit easier for yourself by prepping this dish ahead of time. You can assemble the entire dish (leave out the nuts) up to two days ahead of time. Keep the stuffing in an airtight container in the fridge until you're ready to serve. You can add the nuts at the last minute to keep them crunchy. Serve this dish cold or at room temperature.

More Delicious Thanksgiving Recipes For Your Menu

• Green Bean & Almond Quinoa Salad
• Butternut Squash & Lentil Patties
• Fall Quinoa Salad with Butternut Squash and Apples
• Roasted Brussels Sprout Quinoa Salad
• Simple Fall Salad with Roasted Acorn Squash + Pomegranates
• Kale + Shredded Brussels Sprout Quinoa Salad

If you make this Quinoa Stuffing Recipe, be sure to let me know what you think with a comment below!

Healthy Quinoa Stuffing

This healthy gluten-free quinoa stuffing is loaded with butternut squash, pecans, dried cranberries and tons of fresh and dried herbs for a better-for-you Thanksgiving side dish.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10 Servings

Calories 268kcal

Author Alyssa Rimmer

Print Pin

5 from 7 votes

Ingredients

• 2 cups tri-color quinoa or variety of choice
• 4 cups vegetable broth
• 6 cups finely diced sweet potato or butternut squash
• 1 large shallot diced
• 3 garlic cloves minced
• 2 tbsp olive oil
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 2 teaspoons dried sage
• 1 teaspoon ground cinnamon
• 1 teaspoon chili flakes optional
• 1 teaspoon salt & pepper
• 1/2 cup chopped pecans
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• Optional add-ins: 1/2 cup dried cranberries 1 - 2 finely chopped apples

Instructions

• Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10 - 15 minutes until all the broth as been absorbed. Remove from heat, fluff with a fork and allow to cool while you prepare the remaining ingredients.
  
• While the quinoa is cooking, preheat the oven to 400ºF.
• Toss your diced sweet potatoes (or squash), shallot and garlic in a large bowl. Add spices, salt and pepper, then drizzle with oil and toss to combine. Transfer to a baking sheet and roast for 15 - 20 minutes, flipping half way through.
  
• Assemble stuffing by combining cooked quinoa, potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, rosemary and thyme. Toss to combine. Taste and adjust seasonings as needed.
  
• Serve cold or reheat slightly.
  

Nutrition

Calories: 268kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 658mg | Potassium: 502mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11640IU | Vitamin C: 3.9mg | Calcium: 60mg | Iron: 2.9mg