This savory stuffing made from quinoa (an ancient grain), veggies, and gluten free bread is certain to be a hit at your dinner table.  Perfect for the holidays or just a Tuesday!  My favorite part are the crunchy bits.  Quinoa is naturally gluten-free and is a complete protein, containing all the essential amino acids, including lysine, which is crucial for growing and repairing body tissues. One cup of cooked quinoa provides a whopping 9 grams of protein.


  • 1 C quinoa
  • 2 ¼ C vegetable broth (I used pacific organic boxed broth or you can make your own)
  • 2 bay leaves
  • 1 yellow onion chopped
  • ¼ C chopped leeks
  • 1 rib celery half moon slices
  • 3 cloves garlic
  • ½ C sliced mushrooms
  • 2 tbsp vega antioxidant oil blend (you can use any other oil or earth balance. I just used this for added super food nutrients)
  • 1 tsp thyme
  • ½ tsp sage
  • ½ tsp marjoram
  • ½ black pepper
  • 2 tsp Tamari (Gluten-Free Soy Sauce)
  • 6 slices gluten-free bread, toasted (you can use any bread you want, I wanted this recipe to be vegan & gluten free specifically)
  • 1 ½ – 2 C vegetable broth
  • ¼ ground flax seeds
  • ¼ hemp seeds


In medium saucepan, simmer quinoa in 2 ¼ cups vegetable broth and bay leaves until done, about 15 – 20 minutes. Remove bay leaves.

Preheat oven to 375 degrees.

In a large skillet, saute onions, celery, garlic in oil until almost soft. Add Tamari (Soy Sauce), mushrooms, leeks and heat a few more minutes, until onions are clear & mushrooms & leeks are soft.

Add thyme, sage, salt & pepper, stirring quickly just to lightly and toast the spices.

Reduce heat to low and add cubed bread, stirring to combine well. Add 1 ½ – 2 C vegetable broth until bread is well moistened.

Add quinoa, ground flax & hemp seeds and gently toss to combine well.

Transfer to a casserole or baking dish and bake at 375 degrees for 30-35 minutes.


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