Quinoa Stuffing with Fresh Herbs and Pistachio Nuts September 16 2014 by Simone Denny

Being a vegetarian I'm more interested in the accompaniment than the meat itself, which is why I love making this quinoa stuffing. It can be used for roast chicken but can also be used in vegetarians dish such as stuffed peppers.


  • 1 cup quinoa, well rinsed in warm water
  • 2 cups of water
  • 2 cups chicken or vegetable stock
  • 1 tablespoon olive oil

  • Lemon zest from one small lemon
  • 1 medium onion, finely chopped
  • 1 apple peeled and grated
  • 3 tablespoons of cranberries
  • 3 Tablespoons of pistachio nuts
  • 1 tablespoon chopped fresh thyme
  • 4 - 6 sage leaves
  • 2 tablespoons finely chopped parsley
  • Salt and Pepper


Rinse quiona and then bring to a rapid boil with the stock, turn heat down and simmer till water is absorbed and quiona is cooked (15 – 20 mins).

Fry the onion in olive oil until translucent.

Add all remaining ingredients to the quiona and mix well.

Stuff Chicken or Vegetable with  quionaa stuffing and cook accordingly.