Quinoa Stuffing Recipe with Squash (2024)

byAndrew OlsonNovember 24, 2015, 8:45 am

Quinoa stuffing has been a staple at my Thanksgivings for quite some time and I make it differently each year. This one is my new favorite. It has every great flavor of Thanksgiving tossed together in one dish: the classic stuffing components of celery and onion, the fresh sage and earthy cumin, plenty of cranberries, chopped parsley, and pine nuts.

Now, stuffing implies that it will be stuffed into something, right? And it’s hard to think of stuffing without thinking of that classic Thanksgiving centerpiece. You know, the one that has been braised all morning until it has a perfectly juicy interior and a crispy browned skin…

…

I’m talking about butternut squash, of course! It’s the perfect flavor pairing for this quinoa. We’ll braise the squash in the oven until it’s juicy and tender, then stuff with the quinoa, and return to the oven until everything is perfectly browned. Thanksgiving or not, it’s a seriously tasty combo.

Makes 4 servings

Ingredients:

2 small butternut squash
4 cups cooked white quinoa
2 tablespoons lemon juice
1/2 cup chopped parsley
2 tablespoons minced fresh sage
2-3 teaspoons dried cumin
Salt & pepper to taste

1 tablespoon olive oil
1/2 yellow onion
4 stalks celery
4 cloves garlic
1/2+ cup dried cranberries
1/2 cup toasted pine nuts

Step One

Preheat the oven to 400º F. Slice the squash in half lengthwise and scoop out the seeds. Then, fill a large baking dish with an inch of water and place the squash face down in the water. Pop these in the oven for about 25-35 minutes, or until the skins start to brown. This is technically braising and the combo of dry heat + water will tenderize the squash while retaining all its moisture. It’s the only way to cook butternut squash in my book.

Step Two

Meanwhile, cook some white quinoa until fluffy. To get the 4 cups, start with about 1.5 cups of dry quinoa and 3 cups of water. Simmer for about 20 minutes until the water is absorbed, then fluff with a fork and allow to cool.

Step Three

Chop a yellow onion. Mince some garlic. Chop some celery. Add all of these into a pan over medium heat with a splash of olive oil. Allow them to soften for 5-8 minutes until the onions turn translucent.

Step Four

Back to the quinoa, transfer to a large bowl and throw in the lemon juice, parsley, sage, cumin, onion celery garlic mixture, cranberries, toasted pine nuts, and some salt & pepper to taste. Then toss until well mixed. Voila: quinoa stuffing! Give it a taste and feel free to adjust any ingredients or spices as needed.

Step Five

The squash should be coming along nicely at this point. Remove from the oven and carefully take the squash out of the water, taking care not to splash any of the boiling water. Then, turn them right side up and fill the center with a mound of the stuffing. Transfer them to a baking sheet and return to the oven for about 10-15 minutes, until the quinoa just starts to brown on top.

Allow to cool slightly, then plate by adding the squash halves on a bed of the quinoa stuffing:

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FAQs

What to add to quinoa to make it taste good? ›

Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes.

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How much does 1 cup of quinoa make? ›

For 1 cup of uncooked quinoa, you'll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely.

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What is the ratio of water to quinoa? ›

Some recipes call for as high as a 2:1 water to grain ratio, while others go as low as 1 1/2:1. In my experience, the sweet spot for light, fluffy quinoa is right in the middle. I use 1 3/4 cups water for every cup of quinoa. Any more water, and the quinoa gets mushy.

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Is quinoa healthier than rice? ›

Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.

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Why do I feel better after eating quinoa? ›

Quinoa is a nutritious choice for people looking for plant-based protein sources—it's a complete protein, containing all nine of the essential amino acids. Plus, its dietary fiber may help improve your digestion. Likewise, its fiber and protein content can help make you feel more satiated than other grains.

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Do I need to rinse quinoa? ›

Some people are particularly sensitive to saponins, which is why unrinsed cooked quinoa has a reputation for tasting bitter. However, most quinoa that is sold in packages has been "pre-rinsed," which means the saponins have been removed and rinsing isn't necessary.

Why is my quinoa soggy and not fluffy? ›

One Part Quinoa to Two Parts Water

It all comes down to texture. Add too little water and your grains may burn on the bottom of the pot before they cook through. Add too much water and you'll end up with soggy, overcooked, and mushy grains.

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What is the golden ratio for quinoa? ›

The golden ratio is one cup of quinoa to one and three-quarter cups of water. Using these proportions can save you from a pot of mushy, overcooked, gummy quinoa.

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Do you cover quinoa when cooking? ›

Transfer quinoa to a medium pot with water (or broth) and salt. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Cover and set aside off the heat for 5 minutes; uncover and fluff with a fork.

How do you make quinoa not boring? ›

Serving suggestions: I love to stir a drizzle of olive oil and clove of garlic into warm quinoa for extra flavor. Other options include chopped fresh spinach or arugula, or massaged kale. Fresh herbs and/or dried spices are nice, as well as grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.

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What makes quinoa better? ›

Higher in fiber than many grains

Another important benefit of quinoa is its high fiber content. A 1-cup (185-gram) serving of cooked quinoa contains 5.18 grams of fiber. That's about 18% of the current 28-gram DV ( 4 ). Quinoa contains more fiber than several other popular grains, like brown rice.