What's a holiday feast without the stuffing? This quinoa stuffing is perfect for a wholesome celebration. It's like fried rice with a Thanksgiving flair, but because it's made with quinoa, it's grain-free! Quinoa is cooked in broth to infuse it with savory flavor, then tossed with aromatics, herbs, and roasted vegetables, then baked until warm and fluffy. Use this to stuff winter squash, seitan roasts, and more.

Sweet Potato, Cranberry, and Quinoa Stuffing [Vegan, Gluten-Free]

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Cooking Time



  • 4 cups low sodium vegetable broth or water
  • 2 cups quinoa
  • 1 bay leaf
  • 2 cups organic sweet potato, diced
  • 2 small zucchini, cut into 1-inch cubes
  • 1 bunch green onions, chopped
  • 2 stalks celery
  • 1 medium white onion, diced
  • 1/4 cup organic dried apricots, diced small
  • 1/4 cup organic dried cranberries, roughly chopped
  • 1/4 cup chopped fresh parsley
  • Juice of 1/2 a lemon
  • 1 garlic clove
  • 1 tablespoon fresh sage, finely chopped
  • 1/4 cup toasted pecans
  • Fresh black pepper, to taste


To Make the Quinoa:

  1. In a medium sized pot bring 1 1/4 cups of vegetable broth to a boil. Add the quinoa and bay leaf, salt, and pepper, then stir. Set to low heat and simmer with a lid on for 10 minutes.
  2. Turn off the heat and allow the quinoa to steam for 10 minutes.

To Make the Vegetables:

  1. Heat 1/4 cup vegetable broth in a pan over low heat. Add in the celery, white onion, garlic, and sage.
  2. When fragrant, add in the sweet potato and zucchini and cook covered for 5 minutes.
  3. Then, remove the cover and cook until slightly browned. If necessary, add more broth, but you want it to cook until almost dry (but avoid burning!).

To Make the Stuffing:

  1. Preheat your oven to 375°F.
  2. Mix the quinoa with the vegetable mixture together and the last 1/2 cup of vegetable broth. Place into an oven-safe dish and bake for 20 minutes.
  3. Remove from the oven and cool for 10 minutes. Add in the green onions, apricots, cranberries, pecans, parsley, and lemon. Toss to combine.


Sweet potatoes can be subbed with butternut squash, acorn squash, maybe even apples, etc. Pecans can be subbed with any nut or seed of choice, so long that it adds a nice crunch to the dish. The quinoa can be subbed with any other variety of quinoa as well as any grain of choice that you have on hand. The cranberries and apricots can be subbed with your favorite dried fruit.


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