50+ Irresistible Thanksgiving Quinoa Recipes to Elevate Your Feast

As Thanksgiving approaches, many of us begin to think about the dishes that will grace our holiday tables. While traditional favorites like turkey, stuffing, and mashed potatoes are essential, it’s also a great opportunity to introduce fresh, healthy alternatives to your feast.

Quinoa, a protein-rich grain, is the perfect ingredient to create nutritious and flavorful side dishes that can satisfy both health-conscious eaters and traditionalists alike.

With its nutty flavor and versatility, quinoa can be transformed into salads, stuffing, pilafs, and more.

Whether you’re looking for hearty vegan options, gluten-free sides, or vibrant salads bursting with seasonal ingredients, our collection of over 50 Thanksgiving quinoa recipes has something for everyone.

These dishes not only celebrate the flavors of fall but also offer a unique twist to your Thanksgiving spread, ensuring that every guest leaves the table satisfied.

Get ready to impress your family and friends with these innovative and delicious quinoa recipes that will make this Thanksgiving memorable!

50+ Irresistible Thanksgiving Quinoa Recipes to Elevate Your Feast

This Thanksgiving, let quinoa take center stage alongside your traditional dishes. With its rich texture, nutritious profile, and ability to absorb flavors, quinoa can elevate your holiday menu in countless ways.

From savory stuffing to refreshing salads, the 50+ Thanksgiving quinoa recipes featured here are designed to cater to all tastes and dietary preferences, ensuring that your celebration is both delicious and healthy.

As you plan your Thanksgiving feast, consider incorporating these delightful quinoa dishes into your menu.

Not only will they add a burst of color and flavor to your table, but they will also bring the health benefits that you and your loved ones will appreciate.

Quinoa and Cranberry Stuffed Acorn Squash

This vibrant dish combines the nutty flavor of quinoa with the sweetness of cranberries and the earthy richness of acorn squash. The stuffing is enhanced with walnuts and aromatic spices, creating a visually stunning centerpiece that is not only delicious but also a feast for the eyes.

Ingredients:

2 medium acorn squashes, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth

1 cup fresh or dried cranberries
½ cup walnuts, chopped
1 onion, diced

2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground nutmeg

Salt and pepper to taste
Olive oil for drizzling
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil, salt, and pepper, then roast for about 30-35 minutes, or until tender.

While the squash is roasting, combine the quinoa and vegetable broth in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the broth is absorbed.
In a skillet, heat a little olive oil over medium heat. Add the onion and garlic, cooking until softened. Stir in the cranberries, walnuts, cinnamon, nutmeg, salt, and pepper.
Once the quinoa is cooked, fluff it with a fork and mix it with the onion and cranberry mixture.

Fill each roasted acorn squash half with the quinoa stuffing.
Return to the oven for an additional 10 minutes. Garnish with fresh parsley before serving.

The Quinoa and Cranberry Stuffed Acorn Squash is a delightful Thanksgiving dish that beautifully marries flavors and textures. Each bite is a celebration of seasonal ingredients, making it a wholesome addition to your holiday table. Not only is it nutritious, but it also provides a festive touch that guests will appreciate. This dish not only satisfies the palate but also encourages a healthier Thanksgiving spread, reminding everyone that indulgence doesn’t have to mean sacrificing nutrition.

Thanksgiving Quinoa Salad with Maple Vinaigrette

This refreshing quinoa salad is a perfect blend of roasted seasonal vegetables, tart cranberries, and a sweet maple vinaigrette. It offers a balance of flavors that brings a lightness to the heavy dishes typical of Thanksgiving. The quinoa provides a hearty base, while the dressing adds a delightful sweetness.

Ingredients:

1 cup quinoa, rinsed

2 cups water or vegetable broth
1 red bell pepper, diced
1 cup butternut squash, cubed

1 cup Brussels sprouts, halved
½ cup dried cranberries
½ cup feta cheese, crumbled (optional)

¼ cup olive oil
2 tbsp apple cider vinegar
2 tbsp pure maple syrup

Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Preheat the oven to 425°F (220°C).
Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
While the vegetables roast, cook the quinoa in water or vegetable broth according to package instructions. Once cooked, let it cool.

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to create the vinaigrette.
In a large bowl, combine the cooked quinoa, roasted vegetables, diced bell pepper, cranberries, and feta cheese (if using). Drizzle with the maple vinaigrette and toss gently to combine.
Garnish with fresh thyme before serving.

The Thanksgiving Quinoa Salad with Maple Vinaigrette is not just a side dish; it’s a celebration of fall flavors and colors. The sweetness of the maple vinaigrette complements the roasted vegetables beautifully, making each bite satisfying yet light. This dish is perfect for those looking to incorporate more plant-based options into their Thanksgiving feast, ensuring that guests leave the table feeling nourished and satisfied. Plus, its versatility means it can be served as a main course or a side, making it a fantastic addition to any holiday menu.

Quinoa and Sweet Potato Casserole

This comforting quinoa and sweet potato casserole is a hearty dish that embodies the warmth of Thanksgiving. Layered with creamy sweet potatoes, savory quinoa, and topped with a crunchy pecan and breadcrumb topping, it serves as a perfect side or main dish that brings warmth and coziness to the table.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
2 medium sweet potatoes, peeled and cubed

½ cup milk (or non-dairy milk)
2 tbsp maple syrup
1 tsp vanilla extract

1 tsp ground cinnamon
Salt and pepper to taste
1 cup pecans, chopped

½ cup breadcrumbs
2 tbsp butter or olive oil

Instructions:

Preheat the oven to 375°F (190°C).
Cook quinoa in vegetable broth according to package instructions. Once cooked, set aside.
Boil sweet potatoes in a pot of water until tender, about 15 minutes. Drain and return to the pot.

Mash the sweet potatoes with milk, maple syrup, vanilla extract, cinnamon, salt, and pepper until smooth.
In a large bowl, combine the cooked quinoa and mashed sweet potatoes, mixing well. Transfer to a greased baking dish.
In a small bowl, mix the chopped pecans, breadcrumbs, and melted butter or olive oil. Sprinkle the mixture over the quinoa and sweet potato layer.

Bake for 25-30 minutes, or until the topping is golden brown.

The Quinoa and Sweet Potato Casserole is a heartwarming dish that encapsulates the essence of Thanksgiving. It combines nutritious ingredients in a way that makes them feel indulgent, ensuring everyone at the table can enjoy a fulfilling meal. The crunchy topping adds texture, while the sweet potato provides a creamy and comforting base. This casserole not only makes for a satisfying addition to your Thanksgiving feast, but it also showcases how wholesome ingredients can come together to create something truly special. Each bite offers a reminder of the joy of sharing delicious food with loved ones during the holidays.

Quinoa Pilaf with Roasted Vegetables and Herbs

This colorful quinoa pilaf is a harmonious blend of roasted seasonal vegetables, fresh herbs, and fluffy quinoa. The dish is infused with a medley of flavors, making it a nutritious and festive side that enhances any Thanksgiving spread. The combination of roasted vegetables and fragrant herbs creates an aromatic experience that complements the main dishes beautifully.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth

1 cup carrots, diced
1 cup zucchini, diced
1 red onion, chopped

1 cup bell pepper, diced
2 cloves garlic, minced
1 tsp dried thyme

1 tsp dried rosemary
Salt and pepper to taste
2 tbsp olive oil

Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).

Toss the diced carrots, zucchini, red onion, and bell pepper with olive oil, salt, pepper, and herbs on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, cook the quinoa in vegetable broth according to package instructions. Once cooked, let it cool slightly.
In a large bowl, combine the roasted vegetables with the cooked quinoa. Add minced garlic and toss to combine.

Adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with fresh parsley.

The Quinoa Pilaf with Roasted Vegetables and Herbs is a versatile and vibrant addition to your Thanksgiving meal. Not only does it provide a healthy alternative to traditional side dishes, but it also enhances the festive atmosphere with its colorful presentation and rich flavors. This pilaf can easily be made ahead of time and served at room temperature, making it a convenient choice for busy holiday gatherings. It’s a great way to celebrate the abundance of the harvest while keeping your meal light and nutritious.

Spiced Quinoa with Apples and Pecans

This spiced quinoa dish offers a delightful mix of sweet and savory flavors that embody the essence of fall. With the addition of diced apples, toasted pecans, and warm spices, this dish provides a perfect balance that makes it a delightful side or even a light main course. It’s a wonderful way to incorporate seasonal ingredients into your Thanksgiving feast.

Ingredients:

1 cup quinoa, rinsed

2 cups apple cider or vegetable broth
1 large apple, diced (Granny Smith or Honeycrisp)
½ cup pecans, chopped

1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger

Salt and pepper to taste
2 tbsp maple syrup (optional)
2 tbsp olive oil

Fresh parsley for garnish

Instructions:

In a medium saucepan, bring the apple cider or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

In a skillet, heat olive oil over medium heat. Add the diced apple, cinnamon, nutmeg, and ginger. Cook for about 5 minutes, stirring occasionally until the apples are tender.
Stir in the cooked quinoa and chopped pecans, mixing well to combine. Add salt, pepper, and maple syrup if using.
Serve warm, garnished with fresh parsley.

The Spiced Quinoa with Apples and Pecans is a delightful fusion of flavors that perfectly captures the spirit of Thanksgiving. The sweetness of the apples and the crunch of the pecans provide a delightful contrast to the nutty quinoa, creating a dish that is both comforting and refreshing. This recipe not only adds a unique touch to your holiday table but also ensures that you are serving wholesome ingredients that everyone can enjoy. This dish is sure to impress your guests and may even become a new holiday favorite!

Creamy Quinoa and Mushroom Bake

This creamy quinoa and mushroom bake is a comforting casserole that combines hearty quinoa with savory mushrooms and a rich, creamy sauce. Topped with a crispy breadcrumb layer, it’s an indulgent dish that doesn’t skimp on flavor. This casserole is a fantastic way to incorporate grains into your Thanksgiving dinner while ensuring that it feels warm and satisfying.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
2 cups mushrooms, sliced (button or cremini)

1 onion, chopped
2 cloves garlic, minced
1 cup cream (or dairy-free alternative)

1 tsp thyme
1 tsp salt
½ tsp pepper

½ cup breadcrumbs
¼ cup grated Parmesan cheese (optional)
Olive oil for sautéing

Instructions:

Preheat the oven to 350°F (175°C).
Cook quinoa in vegetable broth according to package instructions. Once cooked, set aside.

In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until softened. Stir in the sliced mushrooms and cook until they release their moisture and become tender.
In a large bowl, combine the cooked quinoa, sautéed mushrooms, cream, thyme, salt, and pepper. Mix well.
Transfer the mixture to a greased baking dish. Top with breadcrumbs and Parmesan cheese if using.

Bake for 25-30 minutes or until the top is golden brown and crispy.

The Creamy Quinoa and Mushroom Bake is an irresistible addition to your Thanksgiving feast that brings a hearty, comforting flavor profile to the table. This dish showcases how quinoa can serve as a robust base for a creamy casserole, providing the satisfaction of traditional comfort food with a healthier twist. Perfect as a main or side dish, it caters to both meat lovers and vegetarians alike. The combination of flavors will leave your guests wanting more, making this casserole a sure hit for years to come!

Quinoa and Roasted Beet Salad with Goat Cheese

This vibrant salad combines the earthiness of roasted beets with the nutty flavor of quinoa and the creaminess of goat cheese. Tossed with fresh greens and a zesty vinaigrette, this dish offers a refreshing and colorful option that balances the rich, heavy flavors often found at Thanksgiving. It’s not only delicious but also packed with nutrients, making it an excellent choice for a healthy holiday meal.

Ingredients:

1 cup quinoa, rinsed
2 cups water or vegetable broth

2 medium beets, roasted and diced
4 cups mixed salad greens (arugula, spinach, etc.)
½ cup goat cheese, crumbled

½ cup walnuts, toasted and chopped
¼ cup olive oil
2 tbsp balsamic vinegar

1 tsp Dijon mustard
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and dice.
In a pot, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork and let cool.

In a large bowl, combine roasted beets, cooked quinoa, and mixed greens.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Drizzle the vinaigrette over the salad and toss gently to combine. Top with crumbled goat cheese and chopped walnuts.
Garnish with fresh thyme before serving.

The Quinoa and Roasted Beet Salad with Goat Cheese is a stunning addition to your Thanksgiving spread, offering a burst of color and flavor. The combination of earthy beets, creamy goat cheese, and crunchy walnuts creates a delightful contrast that will tantalize your taste buds. This salad not only serves as a light and refreshing option amidst heavier dishes but also showcases the beauty of seasonal ingredients. It’s a fantastic way to incorporate more greens into your holiday meal while ensuring that guests feel invigorated and satisfied.

Mediterranean Quinoa Bake with Spinach and Feta

This Mediterranean-inspired quinoa bake is a savory dish that melds the flavors of spinach, feta cheese, and sun-dried tomatoes into a creamy and comforting casserole. It’s an ideal way to highlight the health benefits of quinoa while creating a satisfying and flavorful side dish. This bake is rich in taste and will appeal to all palates at your Thanksgiving gathering.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh spinach, chopped
1 cup sun-dried tomatoes, chopped
1 cup feta cheese, crumbled
2 eggs
½ cup milk (or non-dairy alternative)
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Olive oil for greasing

Instructions:

Preheat the oven to 350°F (175°C). Grease a baking dish with olive oil.
Cook quinoa in vegetable broth according to package instructions. Let cool slightly.
In a large bowl, combine cooked quinoa, chopped spinach, sun-dried tomatoes, feta cheese, garlic, oregano, eggs, and milk. Season with salt and pepper.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 30-35 minutes, or until the top is golden and set.
Let cool slightly before slicing and serving.

The Mediterranean Quinoa Bake with Spinach and Feta is a deliciously hearty dish that brings a Mediterranean flair to your Thanksgiving meal. Packed with nutritious ingredients, this casserole is a great way to satisfy guests while offering a healthier alternative to traditional casseroles. Its creamy texture and bold flavors make it a crowd-pleaser, ensuring everyone will want to return for seconds. This bake not only enhances your holiday table but also celebrates the beauty of wholesome cooking, making it a delightful addition to your Thanksgiving feast.

Quinoa and Vegetable Shepherd’s Pie

This quinoa and vegetable shepherd’s pie is a wholesome twist on the classic dish. With a hearty quinoa base loaded with mixed vegetables, topped with creamy mashed potatoes, this comfort food staple is sure to warm your heart. It’s a fantastic way to incorporate a variety of vegetables into your Thanksgiving menu while providing a satisfying and filling option.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 cup carrots, diced
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
1 onion, chopped
2 cloves garlic, minced
2 cups mashed potatoes (homemade or store-bought)
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
Cook quinoa in vegetable broth according to package instructions. Set aside.
In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in the carrots, peas, corn, thyme, rosemary, salt, and pepper. Cook for 5-7 minutes until the vegetables are tender.
In a large bowl, combine cooked quinoa with the vegetable mixture and mix well.
Transfer the quinoa and vegetable mixture to the greased baking dish, spreading it evenly. Top with mashed potatoes, smoothing them out to cover the filling completely.
Bake for 25-30 minutes, or until the top is golden brown.
Garnish with fresh parsley before serving.

The Quinoa and Vegetable Shepherd’s Pie is a hearty and comforting dish that perfectly complements your Thanksgiving spread. With its wholesome ingredients and rich flavors, this pie ensures that everyone at your table leaves feeling full and satisfied. It’s a wonderful way to use seasonal vegetables and highlights how versatile quinoa can be in creating delicious, hearty meals. This shepherd’s pie will surely become a staple in your holiday traditions, providing warmth and comfort to your Thanksgiving celebration.

Quinoa Stuffed Acorn Squash

This Quinoa Stuffed Acorn Squash is a stunning centerpiece for your Thanksgiving table. The sweet and nutty flavor of acorn squash pairs beautifully with a savory filling made from quinoa, cranberries, nuts, and spices. This dish is not only visually appealing but also packed with nutrients, making it a wholesome addition to your holiday feast.

Ingredients:

2 medium acorn squashes, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
½ cup dried cranberries
½ cup walnuts or pecans, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp dried sage
½ tsp salt
Olive oil for drizzling
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 30-35 minutes, or until tender.
While the squash is roasting, cook quinoa in vegetable broth according to package instructions. Set aside.
In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft. Stir in the cooked quinoa, cranberries, walnuts, cinnamon, sage, and salt. Mix well and cook for an additional 2-3 minutes to blend the flavors.
Once the squash is done, remove from the oven and fill each half with the quinoa mixture, pressing gently to pack it in.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
Serve warm, garnished with fresh parsley.

The Quinoa Stuffed Acorn Squash is a delightful way to showcase seasonal ingredients at your Thanksgiving meal. This dish not only highlights the beauty of fall produce but also brings together a harmonious blend of flavors and textures. The sweetness of the squash complements the savory quinoa filling, creating a satisfying and healthy option that everyone will enjoy. It’s a perfect way to impress your guests with a stunning presentation and delicious taste, making it a highlight of your holiday spread.

Curried Quinoa with Sweet Potatoes and Chickpeas

This Curried Quinoa with Sweet Potatoes and Chickpeas is a comforting and flavorful dish that adds an exotic flair to your Thanksgiving table. The warmth of the spices complements the sweetness of the potatoes and the creaminess of the chickpeas, creating a satisfying and nourishing meal. This recipe is perfect for those seeking a hearty, plant-based option that doesn’t compromise on flavor.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 medium sweet potato, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tbsp curry powder
½ tsp ground cumin
½ tsp turmeric
Salt and pepper to taste
2 tbsp olive oil
Fresh cilantro for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized.
In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in the curry powder, cumin, and turmeric, cooking for another minute until fragrant.
Add the roasted sweet potatoes and chickpeas to the skillet, mixing well. Fold in the cooked quinoa and adjust seasoning with salt and pepper.
Serve warm, garnished with fresh cilantro.

The Curried Quinoa with Sweet Potatoes and Chickpeas is a deliciously unique addition to your Thanksgiving spread. This dish not only brings vibrant colors to the table but also introduces a wealth of flavors that elevate the holiday meal. The warm spices combined with the sweet potatoes and hearty chickpeas create a satisfying dish that will resonate with all guests, including those seeking plant-based options. It’s an excellent way to enjoy the season’s bounty while providing a nutritious and flavorful choice that everyone will love.

Lemon Herb Quinoa Salad with Roasted Vegetables

This Lemon Herb Quinoa Salad with Roasted Vegetables is a refreshing and light option for Thanksgiving, balancing the richness of traditional dishes. The bright citrus flavor paired with the earthy roasted vegetables makes this salad a delightful side that can brighten up any holiday table. This recipe is also incredibly versatile, allowing you to use any seasonal vegetables you have on hand.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 carrot, sliced
1 red onion, chopped
2 tbsp olive oil
Zest and juice of 1 lemon
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, carrot, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred.
While the vegetables are roasting, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and allow to cool slightly.
In a large bowl, combine the cooked quinoa with the roasted vegetables. Add lemon zest, lemon juice, parsley, dill, and adjust seasoning with salt and pepper.
Serve warm or at room temperature.

The Lemon Herb Quinoa Salad with Roasted Vegetables is a bright and nutritious option for your Thanksgiving meal that provides a refreshing counterbalance to heavier dishes. This salad highlights the flavors of the season and showcases the versatility of quinoa, making it a suitable choice for all dietary preferences. Its zesty lemon dressing and fragrant herbs elevate the taste, ensuring it stands out on the holiday table. This recipe is an excellent way to incorporate healthy ingredients into your Thanksgiving feast, ensuring that guests feel satisfied and energized.

Maple Pecan Quinoa Salad

The Maple Pecan Quinoa Salad is a delightful blend of sweet and savory flavors, perfect for Thanksgiving. The nutty taste of quinoa pairs beautifully with the sweetness of maple syrup, roasted pecans, and crisp apples. This salad not only offers a burst of autumn flavors but also provides a nutritious side that complements your holiday spread.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 cup pecans, chopped
1 apple, diced (preferably a sweet variety like Honeycrisp)
½ cup dried cranberries
2 tbsp maple syrup
1 tbsp olive oil
1 tbsp apple cider vinegar
½ tsp cinnamon
Salt and pepper to taste
Fresh arugula or spinach for serving (optional)

Instructions:

In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool.
In a skillet over medium heat, toast the chopped pecans until fragrant, about 5-7 minutes, stirring frequently to prevent burning.
In a large bowl, combine the cooked quinoa, toasted pecans, diced apple, and dried cranberries.
In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, cinnamon, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
Serve on a bed of fresh arugula or spinach, if desired.

The Maple Pecan Quinoa Salad is a perfect addition to your Thanksgiving table, offering a delightful balance of sweetness and crunch. The combination of quinoa, pecans, and apples not only creates a beautiful medley of colors but also brings a host of textures to each bite. This dish is a wonderful way to incorporate seasonal ingredients into your meal, ensuring that your guests have a unique and satisfying option. It’s a salad that reflects the flavors of fall while providing a healthy, vibrant choice for all dietary preferences.

Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers are a hearty, vibrant dish that adds a burst of color to your Thanksgiving feast. This recipe combines protein-rich quinoa with fiber-packed black beans and flavorful spices, making it a nutritious option that satisfies hunger while offering a festive presentation.

Ingredients:

4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 tsp cumin
1 tsp chili powder
½ tsp garlic powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.
In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
Stuff each bell pepper with the quinoa mixture, pressing gently to pack it in. Top each stuffed pepper with shredded cheese.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Serve warm, garnished with fresh cilantro if desired.

The Quinoa and Black Bean Stuffed Peppers are not only visually stunning but also a wholesome choice for your Thanksgiving meal. Each bite delivers a satisfying combination of flavors, with the nuttiness of quinoa, the earthiness of black beans, and the sweetness of the peppers coming together beautifully. This dish showcases the versatility of quinoa while providing a hearty and nutritious option for all your guests. It’s a festive way to celebrate the holiday season and ensure that everyone leaves the table feeling full and satisfied.

Quinoa Pilaf with Cranberries and Almonds

Quinoa Pilaf with Cranberries and Almonds is a delicious and elegant side dish that embodies the essence of Thanksgiving. This recipe features fluffy quinoa cooked with aromatic spices, dried cranberries for sweetness, and crunchy almonds for texture. It’s a fantastic accompaniment to any main dish and offers a wonderful way to highlight the flavors of the season.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
½ cup dried cranberries
½ cup sliced almonds, toasted
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
In a skillet, heat a little olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
Stir in the cooked quinoa, cranberries, cinnamon, nutmeg, salt, and pepper. Mix well and cook for an additional 2-3 minutes to meld the flavors.
Gently fold in the toasted almonds.
Serve warm, garnished with fresh parsley.

The Quinoa Pilaf with Cranberries and Almonds is a delightful addition to your Thanksgiving spread that offers a beautiful balance of flavors and textures. The nutty quinoa, sweet cranberries, and crunchy almonds create a symphony of taste that enhances any holiday meal. This dish not only provides a festive touch to your table but also brings a healthy option that everyone can enjoy. It’s an excellent way to celebrate the harvest season, ensuring that your Thanksgiving is both delicious and nourishing.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.