My fabulous friends over at DeLallo sent me product to use in this recipe today. We’re using their luxurious Extra-Virgin Olive Oil and their bright and sweet Balsamic Vinegar of Modena for this recipe!
For the past few years, my Thanksgiving has been spent with three of my favorite people: my mom, my dad, and my brother. Due to travel plans/life happenings/whathaveyous, the four of us have opted to stay home in favor of a Thanksgiving extravaganza for four.
To say the least, Thanksgiving at the Fooduzzi household is anything but traditional. We use Thanksgiving as an excuse to try all of the recipes we’ve bookmarked, pinned, and printed throughout the year, and, shockingly, it always comes together beautifully.
Because none of us are really into the traditional turkey, and because yours truly is the veg-head messing up the whole meat consumption thing, we’re always looking for interesting ways to incorporate alternative protein options into our turkey-free Turkey Day.
And because I’m the gluten free-er of the family, that delicious, filling, pinnacle-of-comfort-food we call “stuffing” is almost always a no-go for me.
It’s times like these when I feel like I should be saying something along the lines of, “*ahem* High maintenance, table for 1.”
If there are others out there in the same predicament as me, you definitely need my Easy Thanksgiving Stuffing with Quinoa and Vegetables at the ready this Thanksgiving. Need a vegetarian protein on the table?! Check! Need a flavorful, veggie-filled side that’s tasty enough for the whole family to love?! Check! Need a crazy easy Thanksgiving dish that can be made AHEAD of time?! Check!
Seriously simple, crazy delicious. That’s how we roll here at Fooduzzi!
This easy Thanksgiving stuffing needs to be on your table next Thursday. It has THE BEST kind of textures and flavors to keep your fork comin’ back for more. And more.
First, the quinoa. I’m not a huge fan of the stuff, but throw a boat-load of vegetables into the mix – like roasted butternut squash, roasted broccoli, and sautéed kale -, and you can officially call me a convert! Seriously a match made in heaven.
Because it’s fall, and because they’re freaking beautiful, I threw some pomegranate seeds into the mix! They’re tart and sweet, and they burst in your mouth. They’re seriously one of my favorite things about this time of year! I also added some chopped pecan pieces for a little crunch.
Last, the dressing. So simple! Just mix up some extra-virgin olive oil, balsamic vinegar, salt, pepper, and garlic, and pour it over your beautiful quinoa and vegetable medley. Because our dressing is so dang simple, make sure that you’re using the best of the best. I highly recommend DeLallo’s Extra Virgin Olive Oil and Balsamic Vinegar of Modena. Both have a superior flavor that you’ll definitely notice in your finished stuffing!
Yum yum yum. There’s so much healthy, vegan, and gluten free goodness going on here, and it tastes almost as comforting as its bread-laden version. Better yet, it takes minimal effort for a stress-free Thanksgiving! You and your family are going to love this easy Thanksgiving stuffing recipe!Print
Easy Thanksgiving Stuffing with Quinoa and Vegetables
- Yield: 4-6 servings
- 2 cups diced butternut squash (small dice)
- 1 cup broccoli florets
- 4 Tbsp. DeLallo Extra Virgin Olive Oil, divided
- 2 handfuls chopped kale, stems removed
- 1 Tbsp. DeLallo Balsamic Vinegar of Modena
- 1–2 cloves garlic, minced fine/grated
- 1 cup uncooked quinoa, rinsed, drained, and cooked according to package directions
- 1/2 cup pomegranate seeds
- 1/4 cup chopped pecans
- salt + pepper
- Prepare the vegetables: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add diced butternut squash and broccoli to the baking sheet and drizzle with 1 Tbsp. olive oil. Season with salt and pepper, and place in the oven for 24-30 minutes, or until the squash is tender. Be sure to mix the vegetables every so often so they don’t burn.
- Add 1 Tbsp. olive oil to a medium skillet. Add kale, toss to coat, and season with salt and pepper. Sautée until tender.
- Make the dressing: Add balsamic vinegar, garlic, salt, pepper, and remaining 2 Tbsp. olive oil to a small bowl and whisk to combine.
- Assemble your stuffing: Add quinoa to a large bowl. Add butternut squash, broccoli, and kale, and mix well to combine. Add pomegranate seeds, pecans, and dressing, and mix to combine. Season with salt + pepper if desired. Serve hot, at room temperature, or cold.*
*You can totally prep this dish the night before – simply add the nuts and dressing right before you dig in!
A special thank you goes to DeLallo for supplying me with some of their super high-quality products that I love for this recipe! All opinions are my own.
If you try this recipe, or any of my other recipes, I wanna see it! Use #fooduzzi on any of your social media platforms, and I’ll be sure to check it out!
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