Butternut Squash Quinoa Stuffing | Eating Bird Food
This quinoa stuffing is filled with butternut squash, mushrooms and herbs. It's a healthy and tasty gluten-free side dish to add to your Thanksgiving table. I love Thanksgiving! I love traditional dishes that are usually on the table, but if you know me you know I like to give classics a healthy twist as well. […]

This quinoa stuffing is filled with butternut squash, mushrooms and herbs. It's a healthy and tasty gluten-free side dish to add to your Thanksgiving table.

I love Thanksgiving! I love traditional dishes that are usually on the table, but if you know me you know I like to give classics a healthy twist as well. I had the idea to try a quinoa stuffing and came up with this recipe that gives the traditional stuffing a run for its money! This dish has all the traditional flavors of the stuffing you're used to, but without bread or gluten.

Wooden spoon scoop up a portion of quinoa stuffing.

I will say this dish is definitely for the modern Thanksgiving table. For one thing, I don't know how well this dish would work for stuffing a turkey (probably not great!). And secondly, traditional stuffing lovers (like my husband) might be a little sad if you don't do the real stuffing for them too. BUT if you're looking for a gluten-free stuffing idea or just a unique (and healthy!) Dish to serve at your Thanksgiving table this year, this is the recipe for you!

Bowl and wooden spoon with quinoa stuffing made from cranberries and butternut squash.

Ingredients needed for the quinoa stuffing

  • vegetables - yellow onion, garlic cloves, celery, butternut squash, baby bella mushrooms
  • quinoa
  • vegetables soup or bone broth
  • Butter - Vegan or regular butter
  • seasonings and spices - bay leaf, fresh sage, dried thyme, dried parsley, sea salt and pepper
  • pecan nuts
  • dried cranberries or cherries

Celery and butternut squash are sautéed in a pan.

How to make a quinoa stuffing

Cook quinoa - Add the quinoa, water and bay leaf to a saucepan. Bring mixture to a boil, reduce to a boil, cover and cook for 15 minutes or until all of the water is absorbed and the quinoa is fluffy.

Cook vegetables - Brown the onion, garlic and celery with butter in a large pan. Stir in the mushrooms and cook for a few more minutes. Add the butternut squash, broth, sage, thyme, parsley, salt and pepper to the pan. Cover and cook the mixture for 5 minutes, then remove the top and simmer for another 10 minutes. You'll know it's done when the butternut squash is cooked and most of the broth has evaporated.

Mix the mixtures - Add the cooked quinoa to a large bowl and garnish with the vegetarian mixture and dried cranberries. Stir to combine and add more salt and pepper if needed.

Cook - Transfer the mixture to a 9 × 13 baking dish and garnish with chopped pecans. Bake at 375 ° F for 20 minutes or until the pecans are golden brown and toasted.

Pan with mushrooms, butternut squash and celery cooked in the pan.

How to make the quinoa stuffing ahead of time

It's the perfect dish to make ahead! If you are having Thanksgiving or just want to cook a delicious meal, this is for you. To make this ahead of time, simply prepare the quinoa and veg mix ahead of time, then store them in separate airtight containers.

When you are ready to cook and serve the quinoa stuffing, combine the quinoa and vegetable mixture with the dried cranberries. Transfer the mixture to a 9 × 13 baking dish and top with chopped pecans. Bake at 375 ° F for 20 minutes or until the pecans are golden brown and toasted.

How to store leftovers

If you have any leftover quinoa stuffing, allow it to cool completely, then store it in an airtight container in the refrigerator for up to 5 days.

Casserole with baked quinoa stuffing topped with pecans.

More healthy side dishes to try:

If you're making this gluten-free quinoa stuffing, be sure to leave a comment and rating below. Your comments are very helpful to the EBF team and other readers who are considering making the recipe.

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The description

This quinoa stuffing is filled with butternut squash, mushrooms and herbs. It's a healthy and tasty gluten-free side dish to add to your Thanksgiving table.


Ingredients

  • 1 tbsp vegan butter (regular butter works too)
  • 1 yellow onion, peeled and chopped
  • 3 Garlic cloves, minced
  • 1/2 cup celery, chopped
  • 3 cups butternut squash peeled and chopped
  • 8 ounces packet of baby bella mushrooms, chopped
  • 1/3 cup vegetable broth or bone broth
  • 1 1/2 cup dry quinoa, rinsed and drained
  • 3 cups water
  • 1 Bay leaf
  • 2 tbsp chopped fresh sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoon of sea salt
  • 1 1/2 teaspoon ground pepper
  • 1/3 cup chopped pecans
  • 1/4 cup dried cranberries or cherries
  • more sea salt and pepper, to taste

  1. Cook quinoa: Add the quinoa, water and bay leaf to a saucepan. Bring mixture to a boil, reduce to a boil, cover and cook for 15 minutes or until all of the water is absorbed and the quinoa is fluffy. Remove the bay leaf.
  2. Cook the vegetables: Heat the butter in a large skillet. Add onion, garlic and celery and sauté until onion is fragrant and translucent, about 5 to 7 minutes. Add the mushrooms and cook for another 1 to 2 minutes. Add the butternut squash, broth, sage, thyme, parsley, salt and pepper to the pan. Cover and cook the mixture for about 5 minutes, then remove the top and simmer for another 10 minutes, allowing most of the broth to evaporate. You'll know it's done when the butternut squash is cooked and tender with a fork. Remove from fire.
  3. Mix it all together: Add the cooked quinoa to a large bowl and top with the mixture of cooked vegetables and quinoa dried cranberries. Stir to combine, to taste and add more salt and pepper, if necessary.
  4. Cook: Preheat the oven to 375 ° F. Transfer the mixture to a 9 × 13 baking dish, top with chopped pecans and bake for 20 minutes or until the pecans are golden brown and toasted. Serve hot.
  • Category: Sides
  • Method: Cooker
  • Cooked: American

Nutrition

  • Portion: 1/4 of recipe
  • Calories: 374
  • Sugar: 9g
  • Sodium: 674 mg
  • Fat: 11g
  • Saturated fat: 2g
  • Unsaturated fats: 0g
  • Trans fat: 0g
  • Carbohydrates: 56 g
  • Fiber: 7g
  • Protein: 12g
  • Cholesterol: 0 mg

Keywords: quinoa stuffing

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