What’s Thanksgiving without stuffing? Let’s face it: stuffing is a mainstay of the Thanksgiving table. However, it can also be challenging for those who need a vegetarian or gluten-free alternative or who want to avoid high-calorie processed foods.
That’s where AMBA’s Healthy Vegetarian Stuffing comes in. AMBA’s recipes are committed to helping you live your best life – including bettering your overall health and helping you discover delicious, healthier alternatives to your favorite foods! This twist on traditional Thanksgiving stuffing uses quinoa, a fluffy, slightly crunchy, high-protein, gluten-free alternative grain. This recipe can be used to stuff a turkey or as a side dish.
Spice It Up!
Add spices like rosemary, sage, pepper, Himalayan salt, cumin, ground jalapeno pepper, and Cuban seasoning to the olive oil to enhance the flavors.
Servings: 8
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients
- 4 cups vegetable stock
- 2 cups quinoa
- 2 small zucchinis, cut into 1-inch cubes
- 1 butternut squash – peeled, seeded, and diced
- 1 bunch green onions, chopped
- 1 cup diced dried apricots
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 lime
- ¼ cup olive oil
Directions
- In a saucepan, bring vegetable stock to a boil. Reduce heat to low.
- Add in the quinoa and stir.
- Cover the pan and simmer for 10 to 15 minutes or until the quinoa absorbs the liquid. Remove from heat.
- Heat olive oil in a large skillet over medium heat.
- Cook and stir in the zucchini and butternut squash in the hot oil until slightly browned, approximately 10 minutes.
- Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing.
- Drizzle with lime juice.
- Serve and enjoy.
Your friends at AMBA wish you and your loved ones a Happy Thanksgiving!
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