Recipe by Heather Hogan
"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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butternut squash - peeled, seeded, and diced
zucchinis, cut into 1-inch cubes
green onions, chopped
diced dried apricots
chopped fresh parsley
lime, juiced, or to taste
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!
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.
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.
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 likes!
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 adding quinoa - another option would be to use sweet potato instead of squash. Nice concept but lacking taste.
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 instead of going out of my way to get some vegetable. It would lose it's vegetarian charm, but might have a richer flavor. I was disappointed. First time using Quinoa, though, and am thankful for the experience. Would have to figure out how to make it more flavorful.
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 on the squash, but could've been b/c i couldn't find a "small" butternut squash. Definitely will be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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