Vegan Recipe: Sweet Potato Quinoa Stuffing

quinoa stuffing

By Jennifer Zee

Quinoa, sweet potato, celery, onion, apple, cranberries, and more add flavor and color to a pilaf-like dish that’s gluten-free and so nice to serve as a Thanksgiving side dish.

Ingredients, Serves: 4-5

4 cups low sodium vegetable broth
2 cups quinoa
2 cups celery
2 tbsp dried parsley
1 1/2 cup chopped onion
1 chopped honey crisp apple
1 cup dried cranberries or golden raisins
1 minced garlic clove
1 tbsp cumin
½ tsp turmeric powder
1 tbsp raw pumpkin seeds
1/2 cup cooked sweet potatoes

Directions

In a medium sized pot, add quinoa and vegetable broth and bring to a boil.  Once boiling turn down to simmer and cook uncovered for 15 minutes or until quinoa is fluffy. In a saucepan sauté onion, minced garlic, celery and apple for 12 minutes.  Transfer cooked quinoa to large bowl and mix in all ingredients.  Transfer to serving bowl, top with pumpkin seeds and enjoy!

Jennifer Zee is a plant-based performance coach and the founder of Plant Based & Happy.  Recently, she launched her largest project yet, an online summit: Mastering Your Life With Plant-based Nutrition. More information at Plant Based & Happy , www.jenniferzee.com or connect via Instagram at @plantbasednhappy and her Podcast: https://anchor.fm/jennifer-zee—plant-based–happy

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