A lighter and significantly healthier version of a classic holiday dish, this quinoa stuffing has all the same spices as its traditional cousin so you’ll be just as satisfied with its flavour. Feel free to cut the recipe in half for a weeknight dish you can enjoy guilt-free all year round.
Serves 12 as a side dish
- 2 cups red quinoa
- 5 cups vegetable stock
- 1 tsp salt
- 1 Tbsp extra virgin olive oil, divided
- 1 1/2 cups butternut squash, diced
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup celery, diced
- 1 1/4 tsp dried sage
- 2 Tbsp fresh thyme leaves
- 1/2 tsp ground black pepper
- 3/4 cup pecans. toasted and coarsely chopped
- 1/2 cup dried cranberries
- Bring quinoa, vegetable stock, and salt to a boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until quinoa is tender and stock is absorbed.
- Heat 1 Tbsp of oil over medium-high heat in a large skillet. Saute squash, stirring often, until tender and lightly browned, 15-20 minutes. Transfer to a bowl. Turn heat down to medium and add remaining oil, garlic, onion, and celery. Cook until the onion begins to soften, about 3 minutes, and then add sage, thyme, and pepper. Cook stirring often for 3 to 6 minutes until the onion is completely tender and the celery is just tender. Transfer to the bowl with the squash.
- Add the quinoa and the remaining ingredients, and stir together. Adjust the salt and pepper to taste.
- Preheat oven to 325˚ F.
- Line a baking dish with aluminum foil, and grease with oil. Add squash and quinoa mix into the dish and cover with foil. Bake for 20 to 30 minutes until the top gets crispy. Enjoy!