By Tara Parker-Pope
- Total Time
- Total Cooking Time: 45 Min.
- Rating
- 4(103)
- Notes
- Read community notes
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall.
Amber St. Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients. It was a crowd pleaser the first year, and will be a permanent fixture at our table for years to come.”
Featured in: Vegetarian Thanksgiving: A Quinoa Stuffing
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Ingredients
Yield:6-8 servings
- 1cup quinoa
- 2cups water
- ¾cup diced celeriac (celery root)
- ¾cup diced butternut squash
- 1medium onion, chopped
- 1clove garlic
- 1teaspoon ground sage
- 1teaspoon ground thyme
- ¾teaspoon salt
- ½teaspoon pepper
- ¼cup freshly chopped parsley
- ¼cup hazelnuts, chopped
- 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
150 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Rinse quinoa, pour in a saucepan with 2 cups of water and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10 to 15 minutes. Set aside in a large mixing bowl.
Step
2
Heat about a tablespoon of oil in a pan. Add the garlic, onions, butternut squash and celeriac to the oil. Cook on medium, stirring frequently, until veggies are fork tender, about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.
Step
3
Add the veggies to the quinoa in a large mixing bowl and stir to combine. Mix in chopped parsley, hazelnuts and olive oil and toss until everything is evenly distributed.
Ratings
4
out of 5
103
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Cooking Notes
blisssu
I needed a quick lunch dish today with no time to shop. Read the recipe on line and surprise! I just happened to have a delicata squash and half a celeriac bulb in the refrigerator. To make the recipe less like stuffing and more like a warm salad, I used only one-half of the called-for quinoa, added a bit more squash and celeriac, and kept other quantities the same. The flavors were just right for autumn. Served warm on spinach leaves, the dish succeeded as lunch for three.
Harry
This is a great quinoa recipe. I've made it multiple times. A couple of changes that I like to make: caramelize the onions; increase squash to 2 cups; celery instead of celeriac; 1 teaspoon poultry seasoning instead of the thyme and sage; add chopped celery leaves to the parsley; chopped almonds instead of hazelnuts.
LLL
Can also add a handful of raisins to sass it up ;))
LLL
Use vegetarian chicken stock with water added to cook the quinoa. About 50/50 ratio. It gives this a more robust flavor.
Jessica
Followed recipe with a few changes:• added fresh thyme• added pomegranate seeds• drizzled with miso dressing
lauren
I don’t see hazelnuts in the ingredient list?
Michael S
This was great ... WITH BACON!
sharon
Can this be put inside the bird like traditional stuffing?
Jessie
Loved this recipe! Great as a side or warm salad. There is much more quinoa to veggies, and if I were to do it again, I might 1.5x or double the celeriac root and squash, just to give the dish a bit more heft. Loved the flavor!
Katie U
A keeper. Tasty and flexible.Our modifications:2 cups leftover celeriac 2 cups frozen and thawed butternut squash No change to amount of quinoa or onionSpices doubledAdded hazelnuts at serving, with the assumption that they are tastiest this way.Yummy lunch leftovers.
Michael S
Excellent recipe. Try it also with chunks of sausage. Less vegan but also excellent in its way
a__s
Light yet satisfying recipe. I added dried porcini (chopped finely), thin sliced fresh crimini mushrooom for flavor, and fresh granny smith for additional crunchness. I also cooked quinoa with porcini broth, and it added wonderful aroma to this dish. Everyone at Thanksgiving dinner enjoyed. Would make a great potluck dish too - quite versatile dish.
Harry
This is a great quinoa recipe. I've made it multiple times. A couple of changes that I like to make: caramelize the onions; increase squash to 2 cups; celery instead of celeriac; 1 teaspoon poultry seasoning instead of the thyme and sage; add chopped celery leaves to the parsley; chopped almonds instead of hazelnuts.
questions, questions, questions
1. Can you make this a day ahead? How about two?
2. Can you roast the veggies instead of cooking them stovetop?
3. Any suggested substitutions for hazelnuts? Would almonds be fine?
Thanks!
Jane
Um, so can you stuff a turkey cavity with this if you are cooking for gluten- free folks who eat turkey?
blisssu
I needed a quick lunch dish today with no time to shop. Read the recipe on line and surprise! I just happened to have a delicata squash and half a celeriac bulb in the refrigerator. To make the recipe less like stuffing and more like a warm salad, I used only one-half of the called-for quinoa, added a bit more squash and celeriac, and kept other quantities the same. The flavors were just right for autumn. Served warm on spinach leaves, the dish succeeded as lunch for three.
LLL
Can also add a handful of raisins to sass it up ;))
LLL
Use vegetarian chicken stock with water added to cook the quinoa. About 50/50 ratio. It gives this a more robust flavor.
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