This easy vegan quinoa stuffing has sweet butternut squash, tangy cranberries and buttery pistachios. A flavorful way to switch up traditional stuffing!
This post was originally posted 11/2014
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. It's the perfect holiday side dish!
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.
But I would love to enjoy easy food. Is that too much to ask? I think not. So I brought in the big guns, easy vegan sides.
Can you make quinoa stuffing ahead of time?
This quinoa stuffing fits in perfectly with the holiday crazy because you can prep it the day before and still have the best flavor. Here is how I prep this ahead so it's easy to make the day of:
- I cook all the veggies.
- I make the quinoa.
Store these until ready to make. You can also make the entire dish the day before because it holds up great in the fridge! In fact I think the flavors get better as the days go on!
How long will it last?
This quinoa stuffing lasts really well when stored in an airtight container in the fridge. The flavors mix together and get deeper as the days go on, so it is a great dish to prep ahead. If left in the fridge, it can last about 7 days.
Once you are ready to eat it, you can heat it in the microwave or if you don't use a microwave, you could reheat in a pan on the stove. Almost like you would make fried rice, simple move it around with a spatula or spoon, adding a little broth as needed so it doesn't stick.
What else can I serve this with?
Although this quinoa stuffing is awesome all on it's own, it is also the perfect side dish! Here are some other favorites that this goes perfect with:
- Creamy Vegan Mashed Potatoes
- Baked Lima Bean Recipe (Gigantes Plaki)
- Smoky Maple Roasted Carrots
- Scalloped Cauliflower
Or if you want another stuffing, because stuffing is where it's at, try this vegan stuffing recipe packed with protein.
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 and put in a bowl with the other things.
- Mix it all together and serve!
Easy Vegan Quinoa Stuffing
- 4 cups diced butternut squash
- 2 cups Brussels sprouts , cleaned and sliced in half
- ¾ cups finely chopped shallots
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- drizzle veggie broth or your favorite oil , for roasting
- 5 sprigs rosemary
- 2 cups uncooked quinoa
- 2 ½ 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.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
Thanks for the recipe. I made it and the roasting time or temperature seemed way off for my oven. I tried the "Convection Roast" setting with Broth and the "Convection Bake" setting with Oil. My cooking times are very close to (or even longer than) the recommended time for most recipes. However, with this recipe and both oven settings, my Squash and Brussels Sprouts were getting dark and starting to burn in 15-20 minutes and the rosemary was very dried out and starting to burn. Maybe my oven was cooking really hot that day?
Hi Weston! It may have been that you used convection and I did not. Convection tends to cook faster. But oven times vary so you never know! The rosemary will burn though especially if on the top. But that’s ok. You just throw it out!
The most delicious and nutritious stuffing I ever tried.
Thank you! Glad you liked it!
This looks so hearty and delicious, perfect for Christmas!
Mmm, this sounds (and looks) delicious!
Thank you!! It has been a hit with my family and satisfies that fall food craving 🙂