Holiday feasts just don’t seem complete without the presence of a heaping bowlful of stuffing. And while it’s tempting to reach for the store-bought boxed variety during the festive season time crunch, what’s unappetizing is the refined carbs and laundry list of mystery items that most often populate ingredient lists. After all, who ever says, “Mmm, disodium inosinate”?
This easy from-scratch version ditches the soggy white bread for much healthier quinoa and packs in plenty of satisfying herby flavour. Roasted sweet potatoes add creamy texture, and chunks of pear deliver seasonal sweetness to please a crowd. Nobody will be tempted to drown this stuffing in gravy.
Tip
Warming your pan in the oven as it preheats helps the vegetables roast as soon as they hit the hot pan to encourage better browning. (Read: yum!)
Quinoa Stuffing
Ingredients
- 4 tsp (20 mL) grapeseed or sunflower oil, divided
- 1 1/2 cups (350 mL) tri-coloured quinoa
- 2 1/2 cups (625 mL) low-sodium vegetable broth
- 2 tsp (10 mL) dry sage
- 2 large unpeeled sweet potatoes, scrubbed and cubed
- 4 peeled shallots, sliced in half
- 1/2 tsp (2 mL) salt
- 2 celery stalks, sliced
- 2 unpeeled Bosc pears, ripe but firm, chopped
- 1/2 cup (125 mL) pecan halves, chopped
- 1/3 cup (80 mL) dried cherries (optional)
- 2 Tbsp (30 mL) fresh thyme
- 2 Tbsp (30 mL) chopped fresh rosemary
- 2 Tbsp (30 mL) cider vinegar
Nutrition
Per serving:
- calories250
- protein6g
- fat9g
- saturated fat1g
- trans fat0g
- carbohydrates37g
- sugars7g
- fibre6g
- sodium218mg
Directions
01
In large saucepan over medium heat, heat 2 tsp (10 mL) oil. Place quinoa in pan and heat, stirring often, until it smells toasted. Add broth and sage to pan, bring to a simmer, reduce heat to low, and simmer covered until quinoa is tender and liquid is absorbed, about 12 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork.
02
Preheat oven to 400 F (200 C) and place rimmed baking sheet in oven as it heats. Toss sweet potato and shallots with remaining oil and salt. Spread out on warmed baking sheet. Roast until sweet potato is tender, stirring once, about 20 minutes. When cool enough to handle, roughly chop shallots.
03
In large bowl, stir together quinoa, sweet potato, shallots, celery, pears, pecans, cherries (if using), thyme, and rosemary. Add cider vinegar and toss to combine.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.