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.


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.
Course Main Dish
Servings 8 people


  • 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


  • Set oven for 350 degrees.
  • Place sweet potatoes in oven and set timer for 1 hour or until potatoes are cooked through.
  • Next, rinse quinoa thoroughly and place in a large pan with vegetable stock. Cook quinoa.
  • 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.
  • 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.
  • Spoon stuffing into the middle of the sweet potato and serve to your guest.
Tried this recipe?Let us know how it was!