Gluten-Free Quinoa Stuffing Recipe

Name: Gluten-Free Quinoa Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Red Quinoa; 1 cup White Quinoa; 3 whole Large Sweet Potatoes, Peeled And Diced; 1 whole Large Shallot, Diced; 3 whole Garlic Cloves, Minced; 2 Tablespoons Olive Oil; 1/2 cups Fruit Juice Sweetened Cranberries; 1/2 cups Raw Pecans, Chopped And Toasted; 2 Tablespoons Apple Cider Vinegar; 1 Tablespoon Cumin; 1 Tablespoon Red Pepper Flakes; 1 dash Sea Salt And Pepper, To Taste

Servings: persons

1 cup Red Quinoa
1 cup White Quinoa
3 whole Large Sweet Potatoes, Peeled And Diced
1 whole Large Shallot, Diced
3 whole Garlic Cloves, Minced
2 Tablespoons Olive Oil
1/2 cups Fruit Juice Sweetened Cranberries
1/2 cups Raw Pecans, Chopped And Toasted
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Cumin
1 Tablespoon Red Pepper Flakes
1 dash Sea Salt And Pepper, To Taste

1
Bring 4 cups of water to a boil, then add your quinoa in and turn heat down to low. Let the pot simmer for 8 - 10 minutes, turning off the heat when the water is absorbed. Leave the pot covered and let it stand for a while as the rest of the meal cooks.
2
Preheat the oven to 400 degrees F.
3
Toss your diced sweet potatoes, shallot and garlic in a large bowl with olive oil and a bit of salt and pepper. Grease a baking sheet with cold pressed olive oil spray and spread the potato mixture out. Roast for 15 - 20 minutes, flipping the potatoes at half way through.
4
Add the roasted vegetables and quinoa together in a large bowl. Toss in your cranberries and toasted pecans and fluff to combine. Now add your seasonings: apple cider vinegar, cumin, red pepper flakes, salt and pepper. Give the bowl a few gentle tosses and you're done!

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Red Quinoa, 1 cup White Quinoa, 3 whole Large Sweet Potatoes, Peeled And Diced, 1 whole Large Shallot, Diced, and more.

Yes, Gluten-Free Quinoa Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Quinoa Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions