Quinoa and vegetable stuffing is a nutritious alternative to the traditional stuffing often served during holiday dinners. It’s perfect for vegetarians, vegans, or anyone looking to add a wholesome side dish to their meal.

Ingredients

• 1 cup of quinoa, rinsed
• 2 cups of vegetable broth
• 2 tablespoons of olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup of carrots diced
• 1 cup of celery, diced
• 1 red bell pepper, diced
• 1 cup of mushrooms, sliced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried sage
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of fresh parsley, chopped
• 1/4 cup of dried cranberries (optional)
• 1/4 cup of chopped walnuts or pecans (optional)

Instructions

1. Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the broth is absorbed. Fluff with a fork and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté for 2-3 minutes until the onion is translucent. Add the carrots, celery, red bell pepper, and mushrooms. Continue to cook for 5-7 minutes until the vegetables are tender.
3. Combine Ingredients: Add the cooked quinoa to the skillet with the vegetables. Stir in the thyme, sage, salt, and black pepper. Mix well to combine all the flavors. If using, fold in the dried cranberries and nuts.
4. Finish and Serve: Remove from heat and stir in the fresh parsley. Serve warm as a side dish or a vegetarian main course.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

Nutrient	Amount
Calories	280
Total Fat	10g
Saturated Fat	1.5g
Cholesterol	0mg
Sodium	320mg
Total Carbohydrates	40g
Dietary Fiber	6g
Sugars	5g
Protein	8g