Quinoa Stuffing

_MG_2207When Jasmine and I first discussed putting together a Thanksgiving feast to share with you all, the first thing she said was, “I have a quinoa stuffing and mushroom rice recipe!”  She made this stuffing last year for her family and everyone enjoyed it.  I’m not surprised since I know she’s a great cook!

Interestingly, as we were cooking away in the kitchen, Jasmine’s aunt stopped by, tasted the stuffing and said, “this tastes like fried rice!”  Since I like to use quinoa as a rice substitute, I thought maybe the quinoa just reminded her aunt of rice.  Finally, when I tasted the stuffing myself, I actually agreed with her aunt.  However, this dish has a holiday flair with the dried fruit, sweet potato, herbs, and pecans.  It is delicious!

My husband doesn’t typically like quinoa, but with all of the different flavors in this quinoa stuffing, he really enjoyed it!  This oil-free, high protein, and nutrient-dense stuffing is sure to please!

Jasmine and I created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration.  We hope you add this dish, as well as many of our other recipes, to your holiday tables!

 

Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

Quinoa Stuffing
Servings: 4-6
Time: 40 mins
Diet: V, GF, SF, SRF
By: Jasmine Briones / Sweet Simple Vegan

Ingredients
4 cups vegetable stock
2 cups quinoa
1 bay leaf
2 cups diced sweet potato
2 small zucchinis, cut into 1-inch cubes
1 bunch green onions, chopped
2 stalks celery
1 medium white onion, diced
¼ cup diced dried apricots
¼ cup dried cranberries
¼ cup chopped fresh parsley
Juice of ½ a lemon
1 garlic clove
1 Tbsp fresh sage, finely chopped
¼ cup toasted pecans
sea salt, as needed
freshly ground black pepper, as needed

Directions
Quinoa:
In a medium saucepot bring 1¼ cups of vegetable broth to a boil. Add 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 ¼ 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!).

Assemble:
Preheat your oven to 375 degrees.
Mix the quinoa with the veggie mixture together and the last ½ 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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