This quinoa stuffing is loaded with butternut squash, mushrooms and herbs. It’s a healthy, savory gluten-free side dish to add to your Thanksgiving table.
I love Thanksgiving! I love the traditional dishes that are usually on the table, but if you know me, you know I like putting a healthy spin on the classics as well. I had the idea to try a quinoa stuffing and came up with this recipe that gives traditional stuffing a run for its money! This dish has all of the traditional flavors of the stuffing you’re used to, just no bread or gluten.
I will say that this dish is definitely for the modern Thanksgiving table. For one, I’m not sure how well this dish would work for actually stuffing a turkey (probably not great!). And secondly, traditional stuffing lovers (like my husband) might be a little sad if you don’t make the real deal stuffing for them as well. 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!
Cook quinoa – Add quinoa, water and bay leaf into a saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook for 15 minutes or until all the water is absorbed and quinoa is fluffy.
Cook veggies – Sauté the onion, garlic and celery with butter in a large skillet. Stir in mushrooms and cook for a few more minutes. Add butternut squash, broth, sage, thyme, parsley, salt and pepper to the pan. Cover and let mixture cook 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 through and the broth is mostly evaporated.
Combine mixtures – Add the cooked quinoa to a large bowl and top with the veggie mixture and dried cranberries. Stir to combine and add more salt and pepper if needed.
Bake – Transfer the mixture to a 9×13 baking dish and top with the chopped pecans. Bake at 375ºF for 20 minutes or until the pecans are golden brown and toasted.
This is the perfect dish to prep in advance! If you’re hosting Thanksgiving or just want to meal prep a delicious dish, this is for you. To prep this in advance, simply make the quinoa mixture and vegetable mixture ahead of time and then store in separate airtight containers.
When you’re ready to bake 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 the chopped pecans. Bake at 375ºF for 20 minutes or until the pecans are golden brown and toasted.
If you have any leftover quinoa stuffing, let it cool completely and then store in an airtight container in the refrigerator for up to 5 days.
Be sure to check out all of the butternut squash recipes here on EBF!
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I am in love with this recipe. I’ve been meaning to review it for a while now but every time I open the website I just end up making it again. Personally I make it with a little less water so the quinoa is more grainy than sticky like stuffing. However, you can’t go wrong with this recipe that’s how good it is. The flavor is AMAZING!!
Oh yay!! That makes me so happy to hear, Nicole. I’m so glad you’re loving this recipe! Thanks for making it and for coming back to leave a review. It means the world to me. 🙂
This recipe sounds great. Could I use fresh cranberries?
Hey Carol – I haven’t tried it, but I bet fresh cranberries would work! Let me know if you try it. 🙂
This was so delicious, we are using it for Thanksgiving this year. My only change was that I used 1/2tsp of pepper and it was spicy enough for us. I love your recipes!
Ahh yay!! So glad you enjoyed this stuffing, Sharon. I appreciate you making it and coming back to leave a comment + star rating. <3
Delish!!
Wow, so good. Traditional stuffing is my absolute favorite thing to eat on Thanksgiving so I am very impressed with how much this dish compares! 2/2 on the EBF recipes within 1 day-we had your slow cooker apple cinnamon oatmeal for breakfast this morning. Too hard to decide which I liked better. Loving all these fall recipes, thanks Brittany!
Ahh yay!! This makes me so happy to hear, Maggie. I’m so glad you loved this dish. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂