Thanksgiving is around the corner and we are hosting it this year for the family. I needed to find a stuffing that would work for our supper table and an upcoming cooking class that I was co-hosting. This recipe was very tasty but I altered it to fit what I was looking for. You can find the original recipe from Leslie Dursco here. The following recipe is tasty and quite filling, perfect for a Thanksgiving Supper.

Enjoy.

Quinoa Stuffing

This quinoa stuffing has flavor and perfect as a filling for your favorite potato or it can be added as a complement to your protein.
Servings: 8 people
Course: Main Dish

Ingredients
  

  • 4 Sweet potatoes
  • 1 cup uncooked quinoa
  • 2 cups vegetable or vegan chicken stock
  • 1 Tbs olive oil
  • 3 celery stalks
  • 1/2 cup sliced almonds
  • 1/2 cup Cranberries dried
  • 1 tsp. salt
  • 1 Tbs Earth Balance butter

Method
 

  1. Set oven for 350 degrees.
  2. Place sweet potatoes in oven and set timer for 1 hour or until potatoes are cooked through.
  3. Next, rinse quinoa thoroughly and place in a large pan with vegetable stock. Cook quinoa.
  4. While quinoa cooks, saute celery in olive oil and Earth Balance Butter. Once the celery is translucent, add salt, sliced almonds, and cranberries and cook for about 3 minutes or until they become soft.
  5. Mix finished quinoa with celery mix. Once potatoes are done, slice lengthwise and scoop out a small portion of the center of the potato. Add the scooped sweet potato to the stuffing mixture.
  6. Spoon stuffing into the middle of the sweet potato and serve to your guest.

Tried this recipe?

Let us know how it was!