Quinoa Cranberry Medley

Elevate your holiday meals with our Savory Quinoa Cranberry Medley, a gluten-free and vegetarian stuffing that combines the nutty essence of quinoa with the sweet burst of cranberries and the rich flavor of butternut squash. This American cuisine dish is perfect for Thanksgiving or as a flavorful stuffing for bell peppers and acorn squash.

With its hearty texture and vibrant flavors, this medley is versatile enough to complement any meal. Packed with protein and fiber, it’s a nutritious choice for those following a vegetarian or gluten-free diet.

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Get started on your meal prep today and enjoy the wholesome goodness of our Savory Quinoa Cranberry Medley!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 45 minutes

Overview

This Quinoa Cranberry Stuffing is a delightful twist on traditional stuffing, perfect for those seeking a gluten-free and vegetarian option. Combining the nutty flavor of quinoa with the sweetness of cranberries and the earthiness of butternut squash, this dish is a flavorful addition to any Thanksgiving table or as a stuffing for bell peppers or acorn squash.

Diet Type

Vegetarian, Gluten-Free

Allergies

None

Cuisine

American

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 2 Whole garlic cloves, minced
• 1 Small yellow onion, minced
• 1 Teaspoon (tsp) cumin, ground
• 0.5 Teaspoon (tsp) coriander, ground
• 0.5 Teaspoon (tsp) chili powder
• 2 15 Ounces (oz) black beans, drained
• 1 14.5 Ounces (oz) fire-roasted diced tomatoes
• 1 Cup vegetable broth
• 0.5 Teaspoon (tsp) kosher salt

Steps

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and onion, sautéing until the onion becomes translucent.
2. Stir in the ground cumin, coriander, and chili powder, cooking for an additional minute until the spices are fragrant.
3. Add the drained black beans and fire-roasted diced tomatoes to the skillet, stirring to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Season with kosher salt, adjusting to taste.
6. Allow the mixture to cook for about 10 minutes, letting the flavors meld together.
7. Serve the stuffing warm as a side dish or use it to stuff bell peppers or acorn squash. Enjoy!