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Quinoa and Sweet Potato Stuffing

Why not mix things up this Thanksgiving? Instead of serving traditional stuffing made out of bread, why not use quinoa? It's a whole grain that is similar to rice but has a slightly firmer texture. Plus 1/4 cup of quinoa contains six grams of protein, so after eating it you'll feel energized. I like to add cooked sweet potatoes to give it a touch of Thanksgiving warmth.


This quinoa stuffing is really easy to whip up and will be ready to eat in about 30 minutes. To see the recipe, read more

What you need:

1 cup quinoa
2 cups veggie broth
2 small sweet potatoes (or 1 large)
1 red pepper
1 yellow pepper
1 crown of broccoli
1 tablespoon olive oil
salt and pepper to taste

What you do:

  • Place the quinoa and the broth in a covered pot on high heat. While you're waiting for that to boil, peel the sweet potatoes and cut them into bite-sized pieces. When the broth and quinoa have begun boiling, carefully drop the sweet potatoes in, cover the pot, and lower the heat to simmer. If you're not a fan of sweet potatoes, you can also use butternut or acorn squash instead. Cook this mixture for about 20 minutes.

  • While that's cooking, cut up your veggies. You can add whatever you like — carrot, zucchini, mushroom, and cauliflower are all delicious.
  • Check on the quinoa and give it a good stir.
  • Next, place a tablespoon of olive oil in a separate pan and sauté the veggies for five to ten minutes.

  • While your veggies are cooking, see how the quinoa is doing. You'll know it's ready because all the liquid will be soaked up and the sweet potatoes will be soft. Also, if you look closely at the quinoa, you'll see little C-shaped strings that have separated from the round part of the grain.
  • Place the quinoa and sweet potatoes in a separate bowl, and then add the veggies. Mix them well and serve hot.


This dish can definitely be prepared the day before Thanksgiving. Store it in a covered plastic container in the fridge, then warm it up in the microwave.

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