Squash and Celeriac Quinoa Stuffing

By Tara Parker-Pope

Updated August 3, 2015

  • Andrew Scrivani for The New York Times
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Total Time
Total Cooking Time: 45 Min.
Rating
4(109)
Comments
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Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall. Amber St. Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients. It was a crowd pleaser the first year, and will be a permanent fixture at our table for years to come.”

Featured in: Vegetarian Thanksgiving: A Quinoa Stuffing

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Ingredients

Yield:6-8 servings

  • 1 cup quinoa

  • 2 cups water

  • ¾ cup diced celeriac (celery root)

  • ¾ cup diced butternut squash

  • 1 medium onion, chopped

  • 1 clove garlic

  • 1 teaspoon ground sage

  • 1 teaspoon ground thyme

  • ¾ teaspoon salt

  • ½ teaspoon pepper

  • ¼ cup freshly chopped parsley

  • ¼ cup hazelnuts, chopped

  • 2 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

19 grams carbs; 150 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 239 milligrams sodium; 4 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse quinoa, pour in a saucepan with 2 cups of water and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10 to 15 minutes. Set aside in a large mixing bowl.

  2. Step 2

    Heat about a tablespoon of oil in a pan. Add the garlic, onions, butternut squash and celeriac to the oil. Cook on medium, stirring frequently, until veggies are fork tender, about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.

  3. Step 3

    Add the veggies to the quinoa in a large mixing bowl and stir to combine. Mix in chopped parsley, hazelnuts and olive oil and toss until everything is evenly distributed.

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Ratings

4 out of 5
109 user ratings
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Comments

blisssu

I needed a quick lunch dish today with no time to shop. Read the recipe on line and surprise! I just happened to have a delicata squash and half a celeriac bulb in the refrigerator. To make the recipe less like stuffing and more like a warm salad, I used only one-half of the called-for quinoa, added a bit more squash and celeriac, and kept other quantities the same. The flavors were just right for autumn. Served warm on spinach leaves, the dish succeeded as lunch for three.

Harry

This is a great quinoa recipe. I've made it multiple times. A couple of changes that I like to make: caramelize the onions; increase squash to 2 cups; celery instead of celeriac; 1 teaspoon poultry seasoning instead of the thyme and sage; add chopped celery leaves to the parsley; chopped almonds instead of hazelnuts.

LLL

Can also add a handful of raisins to sass it up ;))

Lizzy

This was a showstopper main dish/stuffing in the days leading to Christmas this year. (2024). Cooked a great big Kabocha squash almost all the way. Dug out the meat & tossed that in with the bowl of quinoa mix, deglazed the veggie pan with white wine & drizzled that over it all. Tossed it back into the squash and baked. WOWZERS! Next time I might add some sharp cheddar or queso fresco for creaminess.

Jessica

Followed recipe with a few changes: • added fresh thyme • added pomegranate seeds • drizzled with miso dressing

lauren

I don’t see hazelnuts in the ingredient list?

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