This Quinoa Stuffing is perfect for a healthy Thanksgiving Celebration. What this dish reminds me of is a fried rice with a Thanksgiving flare. It is sweet, savory, filling, and easy to make.
Feel free to swap in/out any ingredients and play around with this recipe to make it your own!
Sweet potatoes can be subbed with butternut squash, acorn squash, maybe even apples, etc.
Pecans can be subbed with any nut or seed of choice, so long that it adds a nice crunch to the dish.
The quinoa can be subbed with any other variety of quinoa as well as any grain of choice that you have on hand.
The cranberries and apricots can be subbed with your favorite dried fruit.
A big thank you goes my friend Yvonne for working on Thanksgiving recipes with me <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
Make sure you tag us on Instagram @sweetsimplevegan and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!
1/4 cup organic dried cranberries, roughly chopped
1/4 cup chopped fresh parsley
Juice of 1/2 a lemon
1 garlic clove
1 tablespoon fresh sage, finely chopped
1/4 cup toasted pecans
fresh black pepper, to taste
Instructions
Quinoa
In a medium sized pot bring 1 1/4 cups of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat (do not lift lid!) and allow the quinoa to steam for 10 minutes.
Vegetables
Heat 1/4 cup vegetable broth in a pan over low heat. Add in the celery, white onion, garlic and sage. When fragrant, add in the sweet potato and zucchinis and cook covered for 5 minutes. Then remove cover and cook until slightly browned. If necessary, add more broth, but you want it to cook until almost dry (but avoid burning!).
Combine
Preheat your oven to 375 degrees.
Mix the quinoa with the veggie mixture together and the last 1/2 cup of vegetable broth. Place into an oven safe dish and bake for 20 minutes.
Remove from the oven and cool for 10 minutes. Add in the green onions, apricots, cranberries, pecans, parsley and lemon. Toss to combine.
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This looks delicious! I made a quinoa stuffing last year but I’m going to try this one!
Yum!! Quinoa stuffing is one of my favorites 🙂