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savoury quinoa stuffing

Stuffing is usually one of those things that gets ignored on the table and it’s actually kind of unsavory when you think about how’s its traditionally made. But with this easy recipe everyone at the table can have all the tastes of the holidays in one nutritious dish that’s made with protein packed quinoa. Also, this is best served with our vegan gravy!



savory quinoa stuffing_hot for food
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savoury quinoa stuffing

quinoa is the perfect vehicle for a savoury stuffing and this one also adds cranberries and vegan sausages!

Course Side Dish
Cuisine American
Keyword quinoa, stuffing, thanksgiving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Lauren Toyota


  • 1 1/4 C quinoa
  • 1 1/2 C vegetable stock
  • 1/2 C finely chopped white onion
  • 1 tbsp vegetable oil
  • 2 vegan sausages (fieldroast apple sage is the best!)
  • 2 garlic cloves, minced
  • 1 C finely chopped leek
  • 1 C finely chopped celery
  • 1 tbsp finely chopped fresh sage
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground pepper
  • 2/3 C dried cranberries


  1. Rinse and drain quinoa. Add to a pot with vegetable stock and bring to a boil, then turn down to low and put a lid on the pot. It will take approximately 10 minutes to cook and for all the liquid to absorb.

  2. Meanwhile heat a large pan over medium, and sauté the white onion in vegetable oil for 1 to 2 minutes until softened. 

  3. Add crumbled vegan sausage to the pan and brown for 5 to 6 minutes. Then add leeks, garlic, celery, sage, nutmeg, and ground pepper and cook for another 5 to 6 minutes until the veggies look soft and the sausage is nice and browned.

  4. When the quinoa is done remove from heat and stir in the cranberries. Then stir in the sausage and leek mixture. Serve immediately or you can make this ahead of time and refrigerate, then bake the stuffing in the oven covered with tin foil for 20 minutes at 350°F to warm through.

Recipe Notes

hot tip: to make gluten-free stuffing just eliminate the vegan sausage and make sure you use gluten-free vegetable stock. It's just as tasty! For this recipe I used low-sodium vegetable stock. If you're not serving with gravy feel free to add sea salt, to taste, at the end.

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