This flavor packed easy vegan quinoa stuffing is made with sweet butternut squash, tangy cranberries and buttery pistachios…switch up your boring stuffing routine with something a little less traditional this year! Or just eat it for dinner any time you need a healthy boost.
I love bread and all, but I also love being unique. This non traditional stuffing is packed with protein from the quinoa base, plus has a perfect combination of flavors.
Thanksgiving is a day where all the things must happen. If you’re anything like me, you take on too much, so the cooking marathon begins at the crack of dawn and lasts until the guests arrive. And then you are almost too tired to enjoy yourself. That’s a lie, I always enjoy food.
This quinoa stuffing fits in perfectly because you can prep it the day before and still have the best flavor. In fact I think the flavors get better!
Making quinoa stuffing is easier than you think
There are really 3 basic steps when it comes to making this non traditional holiday side:
- Cook the veggies
- Cook the quinoa or use precooked for an even better option.
- Mix it all together.
I’m pretty sure that this should be on your table this year. You also may need another stuffing, because stuffing is where it’s at. Try this one packed with protein. Yep, more protein. Yum.
This post was originally posted 11/2014
This flavor packed easy vegan quinoa stuffing is made with sweet butternut squash, tangy cranberries and buttery pistachios...switch up your boring stuffing routine with something a little less traditional this year!
- 4 cups diced butternut squash
- 2 cups Brussels sprouts , cleaned and sliced in half
- 3/4 cups finely chopped shallots
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- drizzle veggie broth or your favorite oil , for roasting
- 5 sprigs rosemary
- 2 cups uncooked quinoa
- 2 1/2 cups veggie broth , to cook quinoa (can sub water)
- 1 cup roasted pistachios , shells removed
- 3 cups baby spinach , measure packed
- 1 cup dried cranberries
Preheat oven to 450 F/230 C
Place squash, Brussels sprouts and shallots on a parchment lined cookie sheet. Sprinkle with the salt, pepper and oil or broth, and mix around well.
Place 5 sprigs of rosemary over the top.
Bake for 35 minutes, or until the edges of the squash are turning brown.
Meanwhile, place spinach, pistachios and cranberries in a large bowl.
Rinse quinoa and place in a pot with the broth.
Place on stove top on high heat and bring to a boil (about 5-7 minutes).
Once boiling, cover, turn down the heat to medium and cook an additional 12-15 minutes until the water is absorbed. Once done remove from heat and pour it over the spinach in the bowl. This will help wilt it a bit.
Once the veggies are done (should be golden brown at the edges), remove them from the oven and throw away the rosemary.
Then place everything in the large bowl. Let it sit for a bit while you clean up so the spinach gets nice a wilted.
Mix everything well. Serve warm or can even chill it in the refrigerator to serve cold.
- Chop all the veggies before hand and make the quinoa. This makes a fast and easy throw together meal!
- You can also use cooked quinoa to make it really fast. It is about 6 cups cooked.