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Vegan Quinoa Stuffing (gf)

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  • 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