Easy Quinoa Stuffing with Vegetables Recipe

In case you didn’t know, Quinoa is a fluffy and slightly crunchy grain that originated from South America. The protein-rich and gluten-free grain can be used to dress a turkey, chicken breast, pork chops, and other meat products. It can also be served as a side dish.

Quinoa Stuffing recipe in a nutshell.
Prep – 25 min.
Cook – 20 min.
Read in – 45 min.
Serves – 8.
Calories – 387 kcal.


  • 1 cup, quinoa.
  • 1 cup, vegetable stock.
  • 1/4 cup, olive oil, unsalted butter, or non-hydrated margarine.
  • 1 green onion (chopped).
  • 6 stalks celery (diced).
  • 1 butternut squash (peeled and diced).
  • 2 zucchinis (cut into cubes).
  • 1 cup dried apricots (diced).
  • 1 cup cranberries (dried).
  • 1 tablespoon sage (fresh).
  • 1/2 teaspoon salt (kosher).
  • 1/2 teaspoon black pepper (freshly ground).
  • 2 tablespoon flat-leaf parsley (freshly chopped).
  • 1 lime (juiced to taste).
  • 1 cup, water.
Vegetables to quinoa stuffing

Photo by Pinkeerach (license)


  1. Preheat oven or any other suitable cooker to 350˚F.
  2. Put the vegetable stock and 1 cup of water in a saucepan. Boil the stock for 5 minutes and add the quinoa. Stir the content for 2 minutes, reduce the heat, and cover the pan. Simmer until no more liquid is left, about 10 minutes.
  3. Heat the olive oil in a skillet or melt the butter/margarine in the same utensil. Add butternut squash, zucchinis, celery, onion, cranberries, and apricots to the skillet. Cook and stir the content until it turns brown.
  4. Remove the mixture from the oven and add the quinoa. Stir in the salt, pepper, and sage and mix thoroughly.
  5. Transfer the mixture to a large pan and bake for 30 minutes.
  6. Garnish with parsley and drizzle with lime before serving.
Quinoa Stuffing2

Photo by Pinkeerach (license)

Ready dish quinoa stuffing

Photo by Pinkeerach (license)


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