Vegan Quinoa Butternut Squash Stuffing
A fun, unique and healthy twist on a Thanksgiving classic! Bread-free easy stuffing!
Servings 6
Calories 172kcal
Cost $7
Equipment
Ingredients
- 1.5 cups celery chopped and I used Josie's Organics
- 1 cups butternut squash chopped
- ½ red onion large chopped
- 4 cups quinoa cooked
- ¾ cup parsley flat leaf fresh chopped
- 1 teaspoon sage dried
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1.5 teaspoon rosemary dried
- 1 teaspoon thyme dried
- ½ teaspoon pepper
- ½ cup vegetable broth divided in half
Instructions
- Cook quinoa and set aside. Chop and prepare the vegetables. Make sure the butternut squash is chopped small so it cooks well.
- In a large non-stick pan, sauté onion, butternut squash, and celery in ¼ cup of vegetable broth (or 2 tablespoon of olive oil) for about 20 minutes until golden brown, the squash is fork-tender and caramelized.
- Once the vegetables are done, combine the quinoa and veggies in the pan. Add the spices and the other ¼ cup of the vegetable broth and saute for another 5 minutes. Stir in fresh chopped parsley.
- Serve and enjoy!
Notes
- Oil-Free Method (recipe as written): Sauté veggies in ¼ cup veggie broth
- Oil Method: Sauté veggies in 2 tablespoon extra-virgin olive oil, no broth needed.
- Add chickpeas to this dish for a protein and fiber boost.
- Chop the veggies (butternut squash, celery, and red onion) fairly fine. They will cook faster and it’s much yummier to get smaller bites of veggies in the stuffing rather than big chunks!
- Store leftovers in an air-tight container in the fridge for 4-5 minutes or freezer. It actually will freeze very well. To reheat, sauté in a pan or microwave!
Nutrition
Calories: 172kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 501mg | Potassium: 427mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3291IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 3mg
