Healthy Quinoa Stuffing
This healthy gluten-free quinoa stuffing is loaded with butternut squash, pecans, dried cranberries and tons of fresh and dried herbs for a better-for-you Thanksgiving side dish.
Servings: 10 Servings
Calories: 268kcal
Ingredients
- 2 cups tri-color quinoa or variety of choice
- 4 cups vegetable broth
- 6 cups finely diced sweet potato or butternut squash
- 1 large shallot diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 teaspoons dried sage
- 1 teaspoon ground cinnamon
- 1 teaspoon chili flakes optional
- 1 teaspoon salt & pepper
- 1/2 cup chopped pecans
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- Optional add-ins: 1/2 cup dried cranberries 1 - 2 finely chopped apples
Instructions
- Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10 - 15 minutes until all the broth as been absorbed. Remove from heat, fluff with a fork and allow to cool while you prepare the remaining ingredients.
- While the quinoa is cooking, preheat the oven to 400ºF.
- Toss your diced sweet potatoes (or squash), shallot and garlic in a large bowl. Add spices, salt and pepper, then drizzle with oil and toss to combine. Transfer to a baking sheet and roast for 15 - 20 minutes, flipping half way through.
- Assemble stuffing by combining cooked quinoa, potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, rosemary and thyme. Toss to combine. Taste and adjust seasonings as needed.
- Serve cold or reheat slightly.
Nutrition
Calories: 268kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 658mg | Potassium: 502mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11640IU | Vitamin C: 3.9mg | Calcium: 60mg | Iron: 2.9mg