Thanksgiving Quinoa Butternut Squash Stuffing Recipe
Prep Time
2-8hours (if soaking)
Cook Time
1hour
Prep Time
2-8hours (if soaking)
Cook Time
1hour
Ingredients
Instructions
  1. Drain (if soaking) and rinse the quinoa in a strainer until the water runs clear. Set aside.
  2. Preheat oven to 400° F. Cut the butternut squash in half and scoop out the seeds. Peel and dice into ½ inch cubes. Move to baking pan and toss with 1 tbsp olive oil, 2 tbsp fresh rosemary and a sprinkle of salt.
  3. Roast for 30 minutes until easy to pierce with a fork. Remove from oven and let cool.
  4. While squash roasts, in a saucepan combine quinoa and 3 1/2 cups filtered water (4 cups if not presoaking) with a dash of salt. Heat to boil and then simmer covered for 15 minutes until fluffy, and all water has been absorbed. Remove from heat and let stand before fluffing.
  5. In a large skillet heat 1 tbsp olive oil. Add chopped celery and sauté lightly. Add roasted butternut squash and quinoa. Toss with 1 tsp apple cider vinegar and chicken or vegetable broth. Add the cranberries, figs, and nuts and toss until well combined and warm. Salt to taste.
Recipe Notes
  • Purchase pre-cut butternut squash to save time.
  • Substitute walnuts with pecans, hazelnuts, or chestnuts for variety.