Traditional recipes

Quinoa and mushroom stuffing recipe

Quinoa and mushroom stuffing recipe

  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Mushroom stuffing

This is a simple, yet delicious stuffing meant to go with roast turkey or chicken. Try it as an alternative stuffing for Christmas dinner or Sunday lunch.

12 people made this

IngredientsServes: 8

  • 170g quinoa, rinsed
  • 475ml water
  • 1 onion, chopped
  • 450g fresh mushrooms, sliced
  • 2 apples, peeled, cored and chopped
  • 4 tablespoons pine nuts
  • 50g raisins
  • 2 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons chicken seasoning

MethodPrep:30min ›Ready in:30min

  1. Place the quinoa and water in a large, microwave-safe bowl; cover. Cook on HIGH for 20 minutes.
  2. Stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper and chicken seasoning in with the quinoa. Use to stuff chicken/turkey.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (10)

by fergie

Tried this as a wheat-free stuffing. I just ate my second serving. It has great flavor. Though it isn't like normal stuffing it is a great side that is light and nutritious. I made two changes- craisins instead of raisins and I added some butter b/c it is stuffing. I am excited to try the batch that comes out of the bird. One batch makes enough to fit in a smaller bird plus a 9 by 9 pan.-11 Dec 2009

by Roya Kambin

This recipe is delicious. Like another reviewer, I cooked the quinoa in chicken broth. I combined all the ingredients, cooked it in the crock pot and served it as a side dish with some chicken. I would definitely make this again.-05 Nov 2011


High-Protein Quinoa & Mushroom Stuffing Recipe

I considered gluten-free flours and couscous, but settled on quinoa because the texture is just perfect for a stuffing ball that is delicious as well as being high in protein, fibre and the essential amino acids.

Paired with sautéed mushrooms, sunflower seeds and sage – this recipe has the unmistakeable taste of traditional stuffing, but with extra health benefits and a much better nutritional profile.

You could also make a large batch of this in a loaf tin, with sliced apricots and extra nuts and seeds crumbled on top for a delicious vegan nut roast.

This recipe can be used to create simple stuffings balls (pictured below) or to stuff chicken thighs for a high protein meat dish.


Easy Quinoa Stuffing

In just a few short days, all across the country, we will be brought together for one thing. Giving thanks. There are so many things to be grateful for this in this world, and one of the most important things for me (besides my family and friends) is the abundance of healthy food at our Thanksgiving table.

This year, I'll be bringing a few different things, but one dish that you can always count on from me is quinoa stuffing. I've been bringing the same quinoa stuffing for the past few years, and while it's super tasty, I felt like I could make it a bit more flavorful. So today I'm sharing my updated quinoa stuffing recipe that uses a few new spices to make it even more delectable.

The last recipe I made was fairly basic. Good, but needed more. It was based off a recipe I found years ago when I was still learning my way with quinoa, but now that I've had years of practice working with this lovely faux grain, my new-and-improved quinoa stuffing is just that. New. And improved.

Much in part thanks to the edition of some new spices: rosemary, sage and thyme.

I like using these dried, hearty spices in the recipe because you can add them to the roasting process and not worry about them getting burned. Simply Organic makes my favorite spices, so if you're looking to stock up, check out what they've got!

The base is tri-color quinoa which provides a little crunch, but also makes the dish pop with color. Then it's sweet potato (or butternut squash), shallots, garlic and spices, which are roasted up with a touch of olive oil. The potatoes add a creamy texture and sweet flavor, which pairs perfectly with the winter spices.

To finish it off, we toss in some chopped pecans and fresh herbs for even more flavor.

If you've been wondering about what to bring to this year's Thanksgiving feast, that is still traditional but also healthy, I'm telling you this quinoa stuffing is a must-make. It's also one of those recipes that you can make ahead of time and just warm up on the day of.

Plus, for all you gluten-free eaters out there, this recipe is the perfect substitute for the classic Thanksgiving stuffing. It's light, flavorful and packed with all the standard ingredients. But, you won't find any bread here. It's simply my dear friend quinoa. Be ready to smile as you taste this heart-warming dish!


Recipe Summary

  • 4 cups vegetable stock
  • 2 cups quinoa
  • ¼ cup olive oil
  • 1 butternut squash - peeled, seeded, and diced
  • 2 small zucchinis, cut into 1-inch cubes
  • 1 bunch green onions, chopped
  • 1 cup diced dried apricots
  • 1 cup dried cranberries
  • 1 cup chopped fresh parsley
  • 1 lime, juiced, or to taste

Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.

Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.


Garlic Mushroom Quinoa

With the weather hitting 90 degrees this week, I think it’s safe to say that bikini season is officially here. So in an attempt to shed off all that donut weight, Jason and I have really been trying to get into this whole “clean-eating” situation. And instead of our usual carb-loaded french-fry-onion-ring-deep-fried side dishes, I decided to make a healthy, protein-rich side dish. That is, after we’ve had our morning cup of coffees and maple bars.

Now instead of just serving up a boring old bowl of quinoa, I decided to have a little bit of fun with it and add in one of my all-time favorite veggies = mushrooms. Not only do they have an amazing distinct flavor but they also add a range of nutritional and health benefits right into your meal! And no, this is not a sponsored post for mushrooms. I just REALLY love mushrooms.

So that’s what this is – a boring old bowl of quinoa with a fun twist, chockfull of mushrooms, garlic and thyme. It’s so simple and comes together so easily – it’s practically fool-proof!


Not really. Prior to this recipe, I had made several failed variations attempting to use bell peppers. The problem was that as a stuffed bell pepper, the stuffing always ended up swimming in too much liquid.

Finally, I decided to put the same stuffing in big beautiful portobellos and boom… Success. Our spongy mushrooms soak up that excess liquid becoming even yummier and our dinner is perfect.

So, I do not recommend using bell peppers in place of mushrooms.


If you love this recipe.

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Portobello Steaks with Avocado Chimichurri


Preparation

Step 1

Heat 1/2 tablespoon olive oil in a medium sized saucepan. Add in quinoa and stir until evenly coated. Cook for about one minute on med-high heat. Stir in broth, poultry seasoning, and salt. Bring to boil. Reduce heat to low and cover. Simmer for 15 - 20 minutes or until all the liquid has been absorbed.

In a small non-stick skillet, heat the other 1/2 tablespoon of olive oil over med-high heat. Add in the onion, celery and mushrooms. Cook until the vegetables are tender, about 8 - 10 minutes.

Combine cooked quinoa with vegetables. Season with black pepper and serve.


Related Video

I was inspired by the basic recipe, but I used 2 fennel bulbs and 3 leeks, which I sauteed separately before cooking the quinoa. I added some fennel fronds and ground some fennel seeds too. I also used the proportions of 2 water to one quinoa as suggested on the package. I did bake it which I think gave some time for the flavors to develop. Everyone liked it, even the skeptic.

This really had the flavors of stuffing. I used sage and fennel fronds (that I had from another recipe). I will be using this again. Also I halved the butter. I think there was no need to bake it really. Oh I also used a 2/1 ratio with liquid and quinoa as suggested on the box.

Delicious! I tripled the recipe and added about 1-2 TBS of lemon juice. Skipped the sage and added a bit of thyme and marjoram. I also added just a bit of diced red bell pepper for color.

As a celiac I'm always looking for gluten-free ways to get the traditional tastes I've always loved. This stuffing definitely did that. I found it a touch too salty and will modify for future but otherwise, very enjoyable exactly as written. It is on my Thanksgiving menu!


  • For the Mushrooms:
  • 6 large portobello mushrooms (cleaned, stemmed, and wiped dry)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • For the Quinoa Filling:
  • 1 cup quinoa (rinsed)
  • 2 cups water
  • 1 tablespoon extra-virgin olive oil
  • 1 large clove garlic (peeled, smashed, and finely chopped)
  • 1/4 cup grated Parmesan cheese (or Pecorino Romano cheese)
  • 1/3 cup shredded mozzarella cheese
  • 2 ounces baby spinach (rinsed)
  • 1/4 cup pecans (chopped)
  • Freshly ground black pepper (to taste)
  • 1 1/2 cups marinara sauce (jarred or homemade)
  • Optional: additional parmesan for serving

Preheat the oven to 400 F. Line a rimmed baking sheet with foil or parchment paper.

Place the mushroom caps, gill side up, on the baking sheet. Drizzle evenly with the olive oil and balsamic vinegar.

Bake the mushrooms in the preheated oven for 15 minutes to 20 minutes, or until they soften and begin to release some of their juices. Remove from the oven and set aside, but leave the oven on.

While the mushrooms are baking, make the quinoa: Place the quinoa and water in a medium saucepan, and bring to a boil. Reduce the heat and simmer until the water is absorbed and the quinoa is fluffy and translucent (you will see a thin ring around each grain when it's done).

Remove the quinoa from the heat and stir the olive oil, garlic, Parmesan, and mozzarella into the quinoa, mixing well until the cheese begins to melt.

Add the baby spinach to the pot and stir until the leaves begin to wilt.

Stir in the pecans, and season with freshly ground black pepper.

Divide the filling evenly among the mushrooms caps.

Return the mushrooms to the oven and bake for 15 minutes, until heated through. In the meantime, warm the sauce.

To serve, spoon 1/4 cup of marinara sauce in the center of each plate. Top with a baked stuffed mushroom. Top with shavings of Parmesan cheese if desired. Serve immediately. Enjoy!