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Quinoa stuffing with roasted butternut squash, zucchini, fennel, dried fruit, pumpkin seeds, herbs and citrus.
Rachelle Johnson

Celebration Quinoa Stuffing with Roasted Squash and Citrus

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Fluffy herb-scented quinoa gathers roasted butternut squash, zucchini and fennel into a festive stuffing-style pilaf. Apricots, cranberries, toasted pumpkin seeds and fresh citrus give the warm, savory bowl little bright surprises.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 4 cup butternut squash peeled and diced small
  • 2 medium zucchini diced
  • 1 small fennel bulb finely diced
  • 1 tablespoon fresh orange zest
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • Fresh cracked black pepper to taste; To taste; unmeasured seasoning excluded from nutrition.; As desired; unmeasured amount excluded from nutrition.
  • 2 tablespoon vegetable broth for roasting
For the Quinoa Pilaf
  • 2 cup white quinoa rinsed very well
  • 4 cup vegetable stock Use GF stock; take the small sauté splash from this measured total.
  • 1 small shallot minced
  • 4 green onions sliced; Use the white parts in the pilaf and reserve the green tops for garnish.
  • 3 celery stalks finely diced
  • 3 clove garlic minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon rubbed sage
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 2 bay leaves
  • 1 orange juiced; juice only
  • ½ lemon juiced; juice only
  • ½ cup dried apricots finely chopped
  • ½ cup dried cranberries
  • ⅓ cup toasted pumpkin seeds
  • ¼ cup chopped parsley
  • 2 tablespoon fresh mint finely chopped
Citrus Herb Finishing Touch
  • 1 teaspoon orange zest
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley
  • 1 tablespoon microgreens or pea shoots Optional.
  • Flaky sea salt to finish; As desired; unmeasured amount excluded from nutrition.; optional

Equipment

  • baking tray
  • parchment
  • deep skillet or Dutch oven with lid
  • knife
  • chopping board
  • citrus zester

Method
 

  1. Heat the oven to 425°F (220°C). Toss the squash, zucchini and fennel with their orange zest, paprika, coriander, salt, pepper and roasting broth. Spread over a parchment-lined tray, using another tray if crowded. Roast for 28–35 minutes, turning once, until tender with browned edges.
  2. Rinse and drain the quinoa thoroughly. Reserve the green onion tops. In a deep skillet or Dutch oven, soften shallot, celery and green onion whites over medium heat with a small splash taken from the measured pilaf stock for about 5 minutes.
  3. Add the garlic, thyme, rosemary, sage, turmeric and cinnamon and stir for about 1 minute. Add quinoa and stir for 2 minutes until fragrant; if the pan is wet, let free moisture evaporate rather than scorching the grains.
  4. Add the remaining measured stock and bay leaves. Bring to a gentle boil, cover and reduce to low heat. Simmer for 16–18 minutes until the quinoa is tender and the liquid is absorbed. Remove the bay leaves.
  5. Fold in the roasted vegetables, apricots, cranberries, pumpkin seeds, parsley, mint, orange juice and lemon juice. Cover off the heat for 5 minutes, then fluff gently.
  6. Transfer to a serving platter and finish with the reserved onion tops, finishing orange zest, lemon juice and parsley, optional microgreens and a little flaky salt as desired. Serve in eight side-dish portions.

Nutrition

Calories: 301kcalCarbohydrates: 57gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 672mgPotassium: 1003mgFiber: 8gSugar: 17gVitamin A: 8679IUVitamin C: 42mgCalcium: 110mgIron: 4mg

Notes

Stuffing style: This is a loose quinoa pilaf for serving alongside a meal or spooning into cooked squash, rather than bread stuffing.
Stock: Take the small sauté splash from the measured 4 cups and use the remaining stock to simmer the quinoa.
Fruit: Choose dried cranberries and apricots to your preference; sweetened cranberries change added-sugar content.
Texture: Let the quinoa rest before fluffing and keep the roasted vegetables in pieces.
Optional additions: Pecans, walnuts, pomegranate or a little preserved lemon can be added separately.
Make ahead: Roast vegetables and cook quinoa separately a day ahead, refrigerate promptly and combine when reheating.
Storage: Refrigerate in shallow containers at 40°F (4°C) or below for up to three days. Reheat to 165°F (74°C), then add fresh herbs and citrus. Do not leave a large warm platter at room temperature for an extended buffet.

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