Vegetable Quinoa Stuffing

You won’t miss the bread in this delicious, super healthy, Vegetable Quinoa Stuffing.  It’s a great alternative to a traditional stuffing or any side dish. And ready in only 30 minutes.

I was looking for a stuffing recipe or side dish for a Passover seder, ready to buy some matzo farfel or matzo meal as the foundation. Suddenly I remembered that quinoa is now acceptable during Passover since it is not actually a grain (much to my surprise). A recent discovery for me.

So I decided to try a quinoa stuffing (or quinoa dressing as some call it). It turned out great! I loaded it with vegetables, including diced sweet potatoes, so it’s really healthy and filling enough to be served as a main dish for a vegetarian (like my daughter, the other kook).

I used the same seasonings used in most stuffing recipes – thyme and sage – and served it with sliced roast chicken and gravy. Delish! This stuffing would also be a perfect accompaniment to t sous vide turkey breast, herb stuffed salmon or grilled pork tenderloin.

I will definitely be making this quinoa stuffing again. There are many variations you could try – I’ve listed a few below.

Tailor To Your Taste

• Use butternut squash instead of sweet potato
• Great additions
  • 1-2 cups chopped mushrooms
  • raisins, chopped dates or prunes
  • diced fresh apple or mango – add just before serving
• Add some crunch with chopped canned water chestnuts
• For a non vegetarian version and smokey flavor, add diced hot dog or sausage while sauteing the vegetables
• Substitute the sage and thyme with 1-2 teaspoons curry powder.

Shortcut

• To save time chopping and dicing, pulse vegetables in the food processor a few times.

Make Ahead Quinoa Stuffing

• This recipe can be made ahead  – or taken for potluck – and warmed in the oven in a covered dish (at 350F for about 10-15 minutes) or in the microwave. Leave out nuts if using and add them just before serving.

Other stuffing recipes you might like

• homemade stuffing
• vegetable stovetop stuffing

chopped onions, sweet potatoes, peppers, celery

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4.88 from 8 votes

Vegetable Quinoa Stuffing

You won't miss the bread in this delicious, super healthy, Vegetable Quinoa Stuffing.  It's a great alternative to a traditional stuffing, dressing or any side dish. And takes only 30 minutes to make.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Side Dish

Cuisine: American, Vegetarian

Servings: 8 sides (or 10 smaller sides)

1x2x3x

Author: Cheryl

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt
• 3 tbsp olive oil
• 1 large sweet potato, peeled and diced (3 cups)
• 2 red peppers, cored and diced (2 cups)
• 1 onion, diced (2 cups)
• 3 cloves garlic, minced
• 3 stalks celery, diced (1 1/2 cups)
• 3 cups fresh baby spinach, roughly chopped
• 1 tsp EACH: salt, thyme, sage (or poultry seasoning)
• 1/2 tsp pepper
• 1/2 cup coursely chopped nuts (optional)

Instructions

• MAKE QUINOA: Place rinsed quinoa, salt and water in a medium saucepan. Cover and bring to a boil. Reduce to low and simmer for 15 minutes until water is absorbed. Let stand 5 minutes. Fluff with a fork. Set aside.
• SAUTE VEGETABLES: While quinoa is cooking, in a large skillet, heat oil to medium high. Saute onion, sweet potatoes, celery, peppers for about 10-12 minutes until vegetables are soft. Add spinach, garlic and seasonings. Cook, stirring for another 2 minutes until spinach has wilted.
• FINISH STUFFING: Add quinoa and toss to combine well. Taste and adjust seasonings. Add a bit more oil if needed. Sprinkle nuts if using and serve immediately.

8

Notes

TO MAKE AHEAD: Cool stuffing and refrigerate for a day or two (leave out nuts if using and add just before serving). Warm in microwave for a few minutes, stirring in between - or in covered casserole dish in the oven at 350F for about 10-15 minutes until heated through.

 

Nutrition value estimates do not include the optional nuts. 

Nutrition

Nutrition Facts

Vegetable Quinoa Stuffing

Amount Per Serving (8 g)

Calories 158 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 461mg20%

Potassium 325mg9%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 3g3%

Protein 4g8%

Vitamin A 4299IU86%

Vitamin C 43mg52%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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8g

This recipe was updated since originally posted March 2017.