Holiday feasts just don’t seem complete without the presence of a heaping bowlful of stuffing. This easy from-scratch version ditches the soggy white bread for much healthier quinoa and packs in plenty of satisfying herby flavor. 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.
Hot stuff
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
- In large saucepan over medium heat, heat 2 tsp 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 fork.
- Preheat oven to 400 F 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.
- 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.
Nutrition
Per serving:
- calories250
- protein6g
- fat9g
- carbs37g
- sugar7g
- fiber6g
- sodium218mg
Directions
01
4 tsp grapeseed or sunflower oil, divided
02
1 1/2 cups tri-colored quinoa
03
2 1/2 cups low-sodium vegetable broth
04
2 tsp dry sage
05
2 large unpeeled sweet potatoes, scrubbed and cubed
06
4 peeled shallots, sliced in half
07
1/2 tsp salt
08
2 celery stalks, sliced
09
2 unpeeled Bosc pears, ripe but firm, chopped
10
1/2 cup pecan halves, chopped
11
1/3 cup dried cherries (optional)
12
2 Tbsp fresh thyme
13
2 Tbsp chopped fresh rosemary
14
2 Tbsp cider vinegar
Matthew Kadey, MSc, RD, 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).
