A gluten-free, vegan quinoa stuffing recipe. Quinoa makes a healthy alternative to traditional stuffing. Enjoy some Quinoa Stuffing with your family!

In just a few short days, all across the country, we will be brought together for one thing. Giving thanks. There are so many things to be grateful for this in this world, and one of the most important things for me (besides my family and friends) is the abundance of healthy food at our Thanksgiving table.

This year, I'll be bringing a few different things, but one dish that you can always count on from me is quinoa stuffing. I've been bringing the same quinoa stuffing for the past few years, and while it's super tasty, I felt like I could make it a bit more flavorful. So today I'm sharing my updated quinoa stuffing recipe that uses a few new spices to make it even more delectable.

The last recipe I made was fairly basic. Good, but needed more. It was based off a recipe I found years ago when I was still learning my way with quinoa, but now that I've had years of practice working with this lovely faux grain, my new-and-improved quinoa stuffing is just that. New. And improved.

Much in part thanks to the edition of some new spices: rosemary, sage and thyme.

I like using these dried, hearty spices in the recipe because you can add them to the roasting process and not worry about them getting burned. Simply Organic makes my favorite spices, so if you're looking to stock up, check out what they've got!

The base is tri-color quinoa which provides a little crunch, but also makes the dish pop with color. Then it's sweet potato (or butternut squash), shallots, garlic and spices,  which are roasted up with a touch of olive oil. The potatoes add a creamy texture and sweet flavor, which pairs perfectly with the winter spices.

To finish it off, we toss in some chopped pecans and fresh herbs for even more flavor.

Pure deliciousness!

If you've been wondering about what to bring to this year's Thanksgiving feast, that is still traditional but also healthy, I'm telling you this quinoa stuffing is a must-make. It's also one of those recipes that you can make ahead of time and just warm up on the day of.

Plus, 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. Be ready to smile as you taste this heart-warming dish!

More Delicious Thanksgiving Recipes to try:

• Green Bean & Almond Quinoa Salad
• Butternut Squash & Lentil Patties
• 5-Ingredient Quinoa Mac and Cheese
• 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

Easy Quinoa Stuffing

The base is tri-color quinoa which provides a little crunch, but also makes the dish pop with color. Then it's sweet potato (or butternut squash), shallots, garlic and spices,  which are roasted up with a touch of olive oil. The potatoes add a creamy texture and sweet flavor, which pairs perfectly with the winter spices.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10 Servings

Calories 268kcal

Author Alyssa Rimmer

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5 from 3 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

This recipe is sponsored by Simply Organic! Thank you for supporting the companies that support SQ!

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