Forktionary

A Lighter Quinoa Stuffing Recipe

This lighter quinoa stuffing is a game-changer! Forget greasy, heavy stuffing – this vibrant and healthy recipe is packed with flavor and perfect for your Thanksgiving feast or any special occasion. Vegetarian and vegan-friendly, it's bursting with squash, zucchini, cranberries, and herbs for a delicious and guilt-free side dish. Prepare to impress your guests with this surprisingly easy and incredibly satisfying recipe!

Prep Time 20 mins
Cook Time 75 mins
Calories 405.9 kcal
Protein 25g
Rating 4.0 (1 Reviews)
A Lighter Quinoa Stuffing 86

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Lighter Quinoa Stuffing

  • 2 bay leaves
  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 2 cups cubed butternut squash
  • 1 cup diced zucchini
  • Green Onions (not found in recipe with specified quantity)
  • 1 (15-ounce) can rinsed and drained black beans
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • zest of 1 lemon and 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 4 cups water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon lemon pepper
  • 1/2 cup chopped yellow onion

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How to Make A Lighter Quinoa Stuffing

  1. Rinse 1 cup of quinoa under cold water until the water runs clear.
  2. In a medium saucepan, bring 4 cups of water to a boil. Add 2 bay leaves and 1 teaspoon of salt.
  3. Add the rinsed quinoa to the boiling water. Return to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is tender.
  4. Remove from heat, discard bay leaves, and fluff with a fork. Set aside to cool.
  5. While the quinoa cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
  6. Add 2 cups of cubed butternut squash and 1 cup of diced zucchini. Season with 1/2 teaspoon black pepper and 1/4 teaspoon lemon pepper. Sauté for 8-10 minutes, or until the vegetables are slightly browned and tender.
  7. Add the cooked and cooled quinoa to the skillet with the sautéed vegetables. Stir to combine.
  8. Stir in 1/2 cup chopped yellow onion, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/2 cup chopped dried apricots, 1/2 cup dried cranberries, and 1 (15-ounce) can of rinsed and drained black beans.
  9. Add the zest of 1 lemon and 2 tablespoons of lemon juice. Stir well.
  10. Season with salt and pepper to taste.
  11. Serve warm. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

54g

Fat

6g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Side Dishes Vegetarian Proteins Bean & Lentil Recipes American Healthy Vegetarian Vegan Gluten Free Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Healthy Casseroles Main Dish Side Dishes Beans Oven Holiday Event Low Fat Vegan Vegetarian Grains Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Black Beans Healthy 2 Low In Something Pasta Rice And Grains Equipment 4 Hours Or Less