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Quinoa Stuffing

Quinoa Stuffing

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Cynthiana

Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 70.7g
  • 23%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
  2. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.
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Reviews

Rachel Bank
8
11/4/2013

I made this for a party where there were some who eat gluten free & it was a big hit even among those who are gluten lovers. I had many recipe requests! I used more cranberries than called for to make it a little sweeter. Delicious!

calevan
4
1/27/2013

I made this recipe exactly as the directions stated and I thought it was pretty bland. Granted I prefer spicy foods, this dish seems like it's lacking something. I was looking for healthy recipes but I probably won't try this again.

fragiletension
3
11/5/2014

Just finished eating this - made it for my first time with some modifications, thanks to the other reviewers for the heads-up on the flavor. Here's what I did: I sauteed 3 cloves of garlic in a pat of butter, then threw in some premade carmelized onions. I chopped up some orange bell pepper and added that. I had less than 3/4 cup quinoa on hand, so I added that dry to the sautee, after a few min put the ingredients to the side in a bowl. I browned about 2 Tbs. of pine nuts in a frying pan, then set to the side. I brought 2 cups of low sodium chicken broth to a boil. Meanwhile, I chopped up less than half of the butternut squash along with less than one of the zucchini's (due to my quinoa shortage, I cut the ingredients by more than half) and fried them on low in a bit of butter and oil. That took about 15 min or so to cook. I added the quinoa sautee to the broth, then the cranberries and let it simmer for a while. I feel like the cooking time from that point was another 1/2 an hour. After maybe 20 min of cooking and adding dashes of pepper and cumin, I added the squash and zucchini. I noticed that the quinoa was still very wet towards the end, so I sprinkled in couscous very carefully, mixed well, covered, and eventually turned off the heat and put a paper towel over the pot, under the lid to absorb additional moisture. Finally, added green onions, pine nuts and chopped cilantro instead of parsley. Ate with a squirt of lime and topped with chopped avocado.