Looking for a way to turn simple vegetables into a show-stopping main course? This vibrant and hearty Quinoa Stuffing is your answer! Packed with wholesome ingredients, fresh herbs, and a satisfying crunch from sunflower seeds, it’s the perfect filling for bell peppers, zucchini, tomatoes, and more. Quinoa, a fantastic seed packed with protein, provides a wonderful, fluffy base. Just remember to give it a good rinse before cooking to wash away its natural bitter coating. Let’s get stuffing!
Ingredients
• Makes 6 cups / 1.5 L
• 1 1/2 cups / 375 mL water
• 1 cup / 250 mL quinoa, rinsed
• 1/2 teaspoon / 2 mL salt
• 1 tablespoon / 15 mL coconut or olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 cup / 250 mL corn kernels
• 1/2 cup / 125 mL diced red bell pepper
• 1/2 cup / 125 mL sunflower seeds
• 1 tablespoon / 15 mL lime juice
• 1 1/2 teaspoons / 7 mL dried basil
• 1 1/2 teaspoons / 7 mL dried dill
• 1/2 teaspoon / 2 mL dried thyme
• Pinch of black pepper
Instructions
1. In a small saucepan, bring the water to a boil over high heat. Stir in the rinsed quinoa and salt. Reduce heat to low, cover, and simmer for 20 minutes or until all the liquid is absorbed.
2. Once cooked, transfer the quinoa to a large bowl and set it aside to cool completely.
3. Heat the oil in a skillet over medium heat. Add the diced onion and cook for 3 to 5 minutes, until translucent. Add the minced garlic and diced celery and cook for another 3 minutes.
4. Add the cooked onion mixture to the cooled quinoa. Stir in the corn, red bell pepper, sunflower seeds, lime juice, basil, dill, thyme, and black pepper.
5. Mix until everything is well combined. Taste and adjust the seasoning if necessary before using as a stuffing.
Nutritional Information
• Per 1 cup / 250 mL serving
• Calories: 240
• Protein: 8 g
• Fat: 11 g
• Carbohydrate: 31 g
• Dietary Fibre: 5 g
• Iron: 4 mg
• Potassium: 485 mg
• Sodium: 181 mg
Pro Tips
• Don’t skip rinsing the quinoa! This crucial step removes its natural coating, called saponin, which can impart a bitter or soapy taste to your final dish.
• For perfectly fluffy quinoa, look for the tiny ‘tail’ (the germ) to separate from the seed. This is the best visual cue that it’s fully cooked.
• Make this stuffing up to 3 days in advance and store it in an airtight container in the refrigerator for a fantastic meal-prep shortcut.
• Feel free to customize! Swap the sunflower seeds for toasted pecans or pumpkin seeds, or add a handful of chopped fresh parsley for extra brightness.
FAQ
Q: How can I add more protein to this quinoa stuffing
A: This stuffing is already a great source of plant-based protein from quinoa and sunflower seeds. To boost it even more, you can stir in a can of rinsed chickpeas or black beans, or add crumbled firm tofu or tempeh to the skillet along with the onions.
Q: Is this quinoa stuffing a complete meal
A: When used to fill vegetables like bell peppers or large tomatoes, this recipe makes a wonderfully balanced and satisfying main course. Quinoa is a complete protein, and combined with the fiber from vegetables and healthy fats from the seeds, it’s a hearty vegetarian meal. Serve with a simple green salad to round it out.
Q: What can I use instead of sunflower seeds
A: You can easily substitute the sunflower seeds to fit your preference or what you have on hand. For a similar crunch, try using toasted pumpkin seeds (pepitas), chopped walnuts, or pecans. For a nut-free option, roasted chickpeas would also be a delicious addition.
Q: Is this quinoa stuffing recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses entirely plant-based ingredients like quinoa, vegetables, herbs, and a choice of coconut or olive oil, making it a perfect choice for a fully plant-based diet.
