Bella's Belly Blog

Looking for a gluten-free, nutrient-packed twist on traditional stuffing? This Quinoa Stuffing Bowl combines the cozy flavors of Thanksgiving with a healthy, anti-inflammatory base. Fluffy quinoa is paired with roasted vegetables, fresh herbs, and savory spices, creating a dish that’s perfect for meal prep or a hearty dinner. Packed with fiber, vitamins, and minerals, this bowl celebrates the warmth of seasonal ingredients while supporting your thyroid, gut, and overall wellness. Enjoy it on its own or as a flavorful side at your next gathering!

Yields: 6-8 servings

Prep time: 20 minutes

Total time 45-55 minutes

Ingredients:

For the Quinoa:

• 1 cup quinoa
• 2 cups bone broth (or vegetable broth for a vegan option)

Stuffing Filling:

• 1 shallot, finely chopped
• 1/2 lb ground turkey (or chickpeas for a vegan option)
• 1 bulb fennel, thinly sliced
• 3-4 stalks celery, diced
• 1 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• Salt & pepper, to taste
• 1-2 tbsp extra virgin olive oil (EVOO)

Roasted Veggies:

• 2-3 carrots, peeled and chopped
• 1/2 butternut squash, cubed
• 1/2 sweet potato, cubed
• 1-2 tbsp EVOO
• Salt & pepper, to taste

Optional Toppings:

• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup pomegranate seeds
• 1/2 apple, chopped

Instructions:

1. Cook the Quinoa:
   • Rinse the quinoa under cold water.
   • In a medium saucepan, combine quinoa and bone broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Roasted Veggies:
   • Preheat your oven to 400°F (200°C).
   • Toss carrots, butternut squash, and sweet potato with EVOO, salt, and pepper. Spread on a baking sheet in a single layer.
   • Roast for 25-30 minutes, stirring halfway through, until tender and golden.
3. Make the Stuffing Filling:
   • Heat EVOO in a large skillet over medium heat.
   • Sauté the shallot until fragrant and translucent, about 2 minutes.
   • Add the ground turkey (or chickpeas) and cook until browned (or warmed through), breaking up the meat as it cooks.
   • Stir in fennel and celery, cooking until softened, about 5-7 minutes.
   • Add thyme, rosemary, salt, and pepper. Cook for another 2 minutes to let the flavors meld.
4. Assemble the Bowl:
   • Layer a base of cooked quinoa in your bowl.
   • Top with the stuffing filling and a generous portion of roasted veggies.
5. Garnish and Serve:
   • Sprinkle walnuts, dried cranberries, pomegranate seeds, and chopped apple on top.
   • Serve warm and enjoy!

Tip: This dish is perfect for meal prep! Store components separately in airtight containers and assemble fresh when ready to eat.