Quinoa Stuffing

4.2
(51)
38 Reviews
18 Photos

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.

Submitted by Heather Hogan
Updated on August 4, 2014
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 4 cups vegetable stock

  • 2 cups quinoa

  • ¼ cup olive oil

  • 1 butternut squash - peeled, seeded, and diced

  • 2 small zucchinis, cut into 1-inch cubes

  • 1 bunch green onions, chopped

  • 1 cup diced dried apricots

  • 1 cup dried cranberries

  • 1 cup chopped fresh parsley

  • 1 lime, juiced, or to taste

Directions

  1. Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.

  2. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

140 home cooks made it!

Nutrition Facts (per serving)

387 Calories
10g Fat
71g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 387
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Sodium 258mg 11%
Total Carbohydrate 71g 26%
Dietary Fiber 10g 35%
Total Sugars 24g
Protein 9g 18%
Vitamin C 49mg 54%
Calcium 116mg 9%
Iron 3mg 14%
Potassium 840mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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