Vegetable Stuffing with Quinoa
You won't miss the bread in this delicious vegetable stuffing with quinoa. It's a great alternative to traditional stuffing and the entire dish is ready in 30 minutes.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American, Vegetarian
Servings (change as needed): 8 sides (or 10 smaller sides)
Quinoa
- 1 cup quinoa, rinsed
- 1 3/4 cups water (or vegetable broth)
- 1/2 teaspoon salt
Vegetables and seasoning
- 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 garlic cloves, 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 black pepper
Garnish (optional)
- 1/2 cup coarsely chopped nuts (crunchy pecans or almonds) or green onions
MAKE QUINOA: Place rinsed quinoa, salt and cold water (or veggie broth) 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 heat. Sauté onion, sweet potatoes, celery, peppers for about 10-12 minutes until vegetables are soft. Add spinach, garlic and seasonings to the veggie mixture. 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. Transfer to a large bowl. Sprinkle nuts if using and serve immediately.
- Variations and substitutes
- Use butternut squash instead of sweet potato (or leave it out)
- Add-ins:
- diced apple or mango - add just before serving
- raisins, dried cranberries, chopped dates or prunes
- chopped canned water chestnuts for some crunch
- fresh herbs like thyme, oregano, chives
- For a non-vegetarian version and smoky flavor of this savory quinoa stuffing, add diced hot dog or sausage while sautéing the vegetables
- Substitute the thyme and sage with 1-2 teaspoons curry powder.
- Make ahead:
- Cool stuffing and refrigerate for a day or two in an airtight container (if using nuts, leave them out and add them just before serving).
- Warm stuffing in microwave for a few minutes, stirring in between - or in covered casserole dish in the oven at 350F/177C for about 10-15 minutes until heated through.
- Leftover quinoa stuffing will keep in the fridge for 2-3 days. It can also be frozen for up to 3 months.
- Nutrition value estimates do not include the optional nuts.
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