October 20,2020

Plant-Based Stuffing

Servings: 10 Time: 60 minutes

This plant-based stuffing is vegan-friendly and makes the perfect side dish for a festive holiday meal. This dish holds up great in the fridge so you can easily make it the day before your big holiday meal to relieve a bit of stress, and the quinoa means it’s positively packed with protein!


  • 2 cups uncooked Lundberg Tri-Color Blend Quinoa - $9.79
  • 4 cups diced butternut squash
  • 2 cups brussels sprouts, washed and cut in halves
  • 3/4 cup finely chopped shallots
  • 5 sprigs fresh rosemary
  • 2 1/2 cups prepared Better Than Bouillon Vegetable Base - $7.79
  • 3 tightly packed cups baby spinach
  • 1 cup shelled roasted pistachios
  • 1 cup dried cranberries
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tbsps olive oil


  • Preheat oven to 450° F / 230° C
  • Arrange squash, shallots, and brussels sprouts (cut side down) on a parchment or foil lined baking sheet. Evenly distribute salt, pepper, and oil.
  • Lay the five rosemary sprigs over the top of your vegetables, then roast in oven for 35 minutes, or until squash browns nicely.
  • While vegetables roast, mix spinach, pistachios, and cranberries in a large serving bowl.
  • Rinse your Lundberg Tri-Color Blend Quinoa and add to a pot with your prepared Better Than Bouillon Vegetable Base broth.
  • Turn heat to high to bring it to a boil, then cover the pot and turn down the heat to medium and cook for an additional 12-15 minutes, or until water is absorbed.
  • Add your still-warm quinoa to your serving bowl with the spinach, then remove the rosemary and add your veggies to the bowl fresh out of the oven to help the spinach wilt.
  • Mix well, then serve warm or at room temperature.

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