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Vibrant and Hearty Quinoa Stuffing for Vegetables – vegetarian recipe
Stav Kogan

Vibrant and Hearty Quinoa Stuffing for Vegetables

Turn simple vegetables into a show-stopping main course with this vibrant and hearty Quinoa Stuffing! 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cup
Calories: 240
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) quinoa, rinsed
  • 1/2 teaspoon (2 mL / 0.1 fl oz) salt
  • 1 tablespoon (15 mL / 0.5 fl oz) 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 / 0.5 fl oz) lime juice
  • 1 1/2 teaspoons (7 mL / 0.2 fl oz) dried basil
  • 1 1/2 teaspoons (7 mL / 0.2 fl oz) dried dill
  • 1/2 teaspoon (2 mL / 0.1 fl oz) dried thyme
  • Pinch of black pepper
  • 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.

Method
 

  1. In a small saucepan, bring the water to a boil over high heat.
  2. Stir in the rinsed quinoa and salt.
  3. Reduce heat to low, cover, and simmer for 20 minutes or until all the liquid is absorbed.
  4. Once cooked, transfer the quinoa to a large bowl and set it aside to cool completely.
  5. Heat the oil in a skillet over medium heat.
  6. Add the diced onion and cook for 3 to 5 minutes, until translucent.
  7. Add the minced garlic and diced celery and cook for another 3 minutes.
  8. Add the cooked onion mixture to the cooled quinoa.
  9. Stir in the corn, red bell pepper, sunflower seeds, lime juice, basil, dill, thyme, and black pepper.
  10. Mix until everything is well combined.
  11. Taste and adjust the seasoning if necessary before using as a stuffing.
  12. 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.

Nutrition

Calories: 240kcalCarbohydrates: 31gProtein: 8gFat: 11g

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