This vegan quinoa cranberry stuffing recipe has quinoa, carrots, celery and it started with dried cranberries. Dried cranberries is the ingredient you had no idea was missing from your Thanksgiving stuffing. This delicious stuffing is perfect for those who enjoy a hint of sweetness in their stuffing. This is also a vegan and gluten free recipe.
This quinoa cranberry stuffing has amazing texture, great flavor, can be made ahead of time, or on the same day you need it. Plus the cranberries are perfect for the season and it’s made with quinoa instead of bread. If you’re looking for a light but delicious vegan stuffing this is the way to go. I used dried cranberries for this recipe, the dried cranberries ring on a nice burst of sweetness.
You can’t have fall without stuffing! Fall, Thanksgiving, and stuffing just all go hand-in-hand. You can’t have one without the other. The holidays are chock-full of nostalgic things, like Christmas shopping, mall Santas, food, Sunday football, and most importantly family time. No matter where we go during the holidays our centerpiece is always family. You can have delicious food and amazing gifts, but loved ones are what make the holidays truly special.
I remember hosting my first Thanksgiving, I think I was 24 and I had my family over and I spent three days prepping food and prepping our house. I was so scared that something would go wrong and everyone’s Thanksgiving would be ruined. After all I was a Thanksgiving host newbie. However everything went so well and and the food was a smash hit, that’s what I was scared about. I guess the main message here is if you have never hosted Thanksgiving or a holiday meal before, or maybe you haven’t hosted one in a long time, or maybe you’re hosting a lot more people than usual. Try to think of it as a beautiful memory in the making, rather than a scary task that can go wrong. Because at the end of the day the time you spend with your loved ones, is the most important part.
Quinoa Cranberry Stuffing
- 3/4 cup carrot peeled and chopped
- 1/2 red onion chopped
- 2 celery stalks
- 1/2 cup parsley chopped fresh
- 1/2 almonds chopped (or any nut of you preference)
- 1 tsp sage ground
- 1 tsp garlic powder
- 1/4 tsp black ground pepper
- 1/4 tsp salt
- 1 cup quinoa
- 2 cup vegetable broth
- 1 small acorn squash you'll need 2 cups of it cooked
- 2 tbsp oil for sauteing
- Pre heat oven to 350F.
- Start of by preparing the quinoa with the vegetable stock according to the packaging. Using the vegetable stock as your liquid. Once cooked set aside.
- Cut the acorn squash in half and seed. Place squash in a baking tray skin side up. Bake for 30-35 minutes or until very tender. Once cooked, scoop out the inside of the squash carefully if you want to use the squash skin as a serving bowl. If the squash is still hard to scoop out place back into the oven for a few minutes. Set aside.
- In a pan, add in oil along with celery, onion, and carrots. Saute veggies until the carrots have become tender but still have a bit of a bite left.
- In a large mixing bowl, mix in all the ingredients well.
- Scoop into the acorn squash skins if you like and serve for a delicious bite!