Quinoa Stuffing
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Quinoa Stuffing

15
Heather Hogan 6

"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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Ingredients

45 m servings 387 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 20 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 recipe...

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 t...

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 recipe...

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 ...

I made This for Easter, and everyone loved it! I added some cinnamon, nutmeg, and cloves to give it a sweeter taste. Thanks for a healthy and more importantly, a vegetation dish that everyone li...

I srved this at Thanksgiving and even the non vegetarian/vegans loved the taste of this dish! It's a keeper!

I agree that this recipe was very bland. At the end I added cinnamon and cayenne to spice it up a bit. It would be better to saute the squash and zucchini with spices in the beginning before add...

Followed the recipe as stated and found it to be pretty bland, but I couldn't figure out what it was lacking. If I did it again, I probably would'be tried using the chicken broth I had on hand i...

Made this recipe for a new year's day dinner in place of regular stuffing. It was delicious, and my husband loved it too. Salted and peppered to taste in addition to slightly longer cooking time...

I made this for Christmas dinner as I had a few gluten-free guests and one vegetarian (I put ham in my regular stuffing), and it was a big hit! Thanks to all the comments I made the following m...