Vegan Quinoa Stuffing (gf)

November 15, 2014


By: Jasmine Briones 

quinoa stuffing

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Quinoa Stuffing (gf)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 4-6


  • 4 cups low sodium vegetable broth (or water)
  • 2 cups quinoa
  • 1 bay leaf
  • 2 cups organic sweet potato, diced
  • 2 small zucchinis, cut into 1-inch cubes
  • 1 bunch green onions, chopped
  • 2 stalks celery
  • 1 medium white onion, diced
  • 1/4 cup organic dried apricots, diced small
  • 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



  1. 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.


  1. 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!).


  1. Preheat your oven to 375 degrees.
  2. 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.
  3. Remove from the oven and cool for 10 minutes. Add in the green onions, apricots, cranberries, pecans, parsley and lemon. Toss to combine.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Cuisine: Vegan


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

  1. Jennifer says:

    This looks delicious! I made a quinoa stuffing last year but I’m going to try this one!

Hey there!

We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious...

We're Jasmine & Chris.

Hey there!

meet the bloggers





Thank you for subscribing!

Want our recipes delivered straight to your inbox?

the latest scoop:


Want our recipes delivered straight to your inbox?

Sign up to get the latest recipes, video announcements, and more!

Thank you for subscribing!