Quinoa + Butternut Squash Stuffing

Looking for a game changing side dish this holiday season? Impress your dinner guests & in-laws with this Quinoa + Butternut Squash Stuffing...


  • 2 cups heirloom quinoa 
  • 1 large butternut squash - cooked and cubed
  • 5 large carrots
  • 1/2 lb. asparagus
  • 2 zucchini 
  • 1/2 red pepper
  • 1 onion - chopped finely
  • fresh basil
  • 3 oranges - squeezed for juice
  • 1tbs balsamic vinaigrette 
  • 2 chopped garlic cloves
  • salt + pepper
  • OPTIONS: You can top with almonds or cranberries if desired.



  • Cut your butternut squash in half. Heat oven to 375. Cook for 40 minutes until tender. Then peel, and chop squash into 1/2 inch cubes
  • Prepare 2 cups quinoa (follow directions on packaging). Let the quinoa cool. Add scallions if desired
  • Wash + chop all veggies finely
  • In skillet cook garlic, onion, carrots, zucchini, red pepper + salt and peper. Cook until browned and medium soft. Set to the side.
  • Squeeze the juice of three oranges into a small bowl. Add 1tbs of balsamic vinaigrette. Mix
  • Combine quinoa with cooked veggies. Add the butternut squash. 
  • Drizzle with orange dressing.
  • Cool in refrigerator 
  • EAT AND ENOY.  *You can eat hot or cold, whatever you prefer.