Vegetable Stuffing with Quinoa
You won't miss the bread in this delicious, super healthy, Vegetable Stuffing with quinoa. It's a great alternative to a traditional stuffing, dressing or any side dish. And takes only 30 minutes to make.
Servings (change as needed): 8 sides (or 10 smaller sides)
- 1 cup quinoa, rinsed
- 1 3/4 cups water
- 1/2 teaspoon salt
- 3 tablespoon 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 teaspoon EACH: salt, thyme, sage (or poultry seasoning)
- 1/2 teaspoon pepper
- 1/2 cup coursely chopped nuts (optional)
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 VEGETABLE 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.
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.
Serving: 8g | Calories: 158kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4299IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 2mg