Quinoa Stuffing

Healthy, Hearty, Easy-To-Make Fall Quinoa Stuffing

Get ready to be the hero of Thanksgiving! This side dish is off the hook. Seriously. I made it for a group of mom friends and everyone demanded the recipe! Now I cannot wait to make it on Turkey Day. It is super easy and totally healthy, but the flavors are just to die for. Even my hubby who is a real meat-and-potatoes-kinda-guy, loved this vegan recipe!! Thank you to the beautiful Sophia from http://veggiesdontbite.com/ for sharing this recipe!! A few notes: I used chicken broth instead of vegetable bc that's what I had(so wasn't vegan anymore), I cooked my quinoa on my stove, I used roasted/salted pistachios and so I did not roast them with the butternut squash mixture. It kept great and leftovers were a delish lunch the next day!

Fall Quinoa Stuffing

  • 1 medium sized butternut squash

  • 1 cup Brussels sprouts

  • 8 ounces roasted unsalted pistachio nut meats

  • 5 sprigs rosemary

  • Your favorite oil for roasting and sautéing (or can use extra veggie broth if avoiding oil)

  • salt and pepper to taste

  • 2 cups uncooked quinoa

  • veggie broth to cook quinoa

  • 1 medium shallot bulb (or 4 cloves shallots)

  • 3 cups baby spinach/kale/swiss chard mix (or what you can find)

  • 8 ounces dried cranberries


Preheat oven to 400. Wash, peel and chop butternut squash into bite-sized pieces. Wash and prepare Brussels sprouts by cleaning them and cutting them in half lengthwise. Place squash, Brussels sprouts, pistachios, and 4 sprigs of rosemary on a baking sheet. Sprinkle with oil (or veggie broth), salt, and pepper and mix well. Bake at 400 for 40-45 minutes.

Rinse quinoa and cook in a rice cooker as you would cook rice using the veggie broth.

Meanwhile, chop shallots and spinach mix. Sauté in oil (or veggie broth) with salt, pepper, and one sprig rosemary until the moisture evaporates and the bottom of the pan begins to get sticky. Remove from heat and set aside.

Once squash/nut mix is done (should be golden brown at the edges), remove from the oven and place everything in a large serving bowl. Mix in shallot/greens mix (remove rosemary sprig), quinoa, and cranberries and mix well. Serve warm or can even chill it in the refrigerator to serve cold. Makes 4-6 servings as a main dish or 10-12 servings as a side dish.

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