Quinoa Stuffing
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Quinoa Stuffing

Submitted by: Barbara Dodson

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 12

An easy, gluten-free recipe to make for Thanksgiving dinner. Be creative and enjoy!


  • 1 c. white quinoa
  • 1 c. vegetable broth
  • 1 c. water
  • 1/4 c. butter
  • 1 med. onion
  • 5 celery stalk, fresh, organic
  • 8 oz. white mushrooms
  • 1 tsp. dried sage
  • 1 1/2 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tbs. fresh parsley


Bring the broth and water to boil. Add quinoa and return to a boil, stir. Cook over medium heat for 12-13 minutes, or until quinoa has absorbed the liquid.

In a skillet, melt butter over medium heat. Add chopped onion and diced celery; cook until translucent. Add mushrooms and cook a few more minutes.

In a large bowl, combine prepared quinoa, onion mixture, and spices. Stir to combine.

Place in an 8-inch (lightly buttered) glass pan and bake at 350°F for about 30 minutes.

Makes 12 servings. I cut the servings into squares for ease of serving. Leftovers are wonderful.