(Gluten-Free) Quinoa Pecan Stuffing

Shhh… can you keep a secret?

This recipe is what made me fall head-over-heels in love with mushrooms.  Yes, you heard that right.  I’ve been putting them in soups, stir fries, and salads almost every day this week. I am now a big fungi fan. 

But, that’s not the secret.

See, my partner, Ashley, hates mushrooms.  She hates mushrooms more than kale (and that’s saying a lot), but she loved this stuffing. Of course, I didn’t exactly advertise that there were mushrooms in it.  Can you keep this a secret? 

As she ate it I sat nervously waiting for her to discover a small mushroom that hadn’t been diced fine enough, but she made it through the entire plate without saying a word.  That’s a huge success. 

Now that I’ve been enjoying mushrooms more I’m starting to develop a taste for them.  They’re not so bad after all.  Any mushroom-haters out there waiting to be converted?  This recipe just might sway you.

I know that we still have some time before the holidays hit, but I can tell you that this stuffing will definitely be one of the dishes served this year.  Whether you are gluten-free, vegan, vegetarian, or just love delicious food, this should make it on your list for the holidays too.  I really liked serving it in a roasted acorn squash because it had a beautiful presentation and after the stuffing was scooped out, the squash was sliced up as a side dish.  However, you can just as easily skip the squash and serve the stuffing on its own.  Either way, this is a fabulous dish that everyone (even mushroom haters) will enjoy.  
(Gluten-Free) Quinoa Pecan Stuffing
Slightly adapted from Michelle Babb
Serves 6
1 cup pecans
1 teaspoon dried sage
1 teaspoon dried thyme
1 acorn squash 
1 cup quinoa
2 cups vegetable broth plus 1/4 cup
2 Tablespoons coconut oil
1 small yellow onion, chopped
1 1/2 cups chopped mushrooms (I used shiitake)
1 small apple, cored, peeled and chopped into small chunks
Preheat oven to 350 degrees.  Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes.  (I recommend watching the pecans because they can easily start to burn). Remove them from the oven and turn the heat to 375.  

While the oven heats, add the pecans to a food processor.  Coarsely chop while adding the sage and thyme.  Set aside.  

Cut squash in half, rub with a little oil, and place on sheet pan cut side down in the 375-degree oven. Roast for 30 minutes, or until insides are tender.  

Rinse quinoa and place in a large saucepan.  Add 2 cups of the vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.  Remove lid and fluff with a fork.

Heat coconut oil in a large pan.  Add onions and cook until translucent.  Add mushrooms and continue to sauté until mushrooms are tender.  Add apple chunks and remaining 1/4 cup vegetable broth.  Cover and simmer for 5 to 7 minutes, until apple is tender.  Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined.  

Scoop a little squash out of the acorn halves.  Fill with the quinoa stuffing and serve.  (Once the stuffing is served, the squash can be sliced and served as well.)
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  1. says

    These look gorgeous! I’m slowly acquiring a taste for mushrooms since they are in a lot of vegan dishes whenever I’m out to eat. But this recipe may even make me feel brave enough to buy some and cook with them for the first time in my life :)

  2. says

    What a lovely recipe! Mushrooms are super healthy and have been shown to fight cancer. I just love their chewy texture, cancer-fighter or not. :) So happy to have discovered your blog through Vegan Mofo, keep up the good work!

  3. says

    I can’t wait to try this Sonnet! I love introducing your wonderful recipes to my meat-eating husband who is slowly acknowledging there is another way of eating. This will be in the Thanksgiving line up. Thanks!

  4. says

    i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  5. says

    This looks amazing…mushrooms and quinoa are some of my favorite things, and I’ve been looking for a GOOD gluten free stuffing that isn’t like “substitute GF bread for this recipe” and pecans…lovely. This will definitely be on my table soon!

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