Quinoa and vegetable stuffing is super tasty and the perfect option if you’re vegan or vegetarian, plus it’s gluten-free and dairy-free so everyone can tuck in. It’s packed with flavour and veg, so no one is missing out – even meat-eaters will love it! It’s better for you than most traditional stuffing recipes and it makes an interesting change from the usual.
- 3 shallots, diced
- 2 garlic cloves, crushed
- 2tbsp olive oil
- 1tsp each coriander seeds, fennel seeds and nigella seeds
- Handful each sage, parsley and chives
- 200g quinoa
- 1 vegetable stock cube
- 1 courgette, grated
- 2 raw beetroots, grated
Gently fry the shallots and garlic in 1tbsp oil for 5-6 mins. Stir in the spices and herbs until fragrant.
Meanwhile, cook the quinoa according to the pack instructions with the vegetable stock cube.
Heat the oven to 180C, gas 4. Divide the shallot mixture and quinoa between two bowls. Add the courgette to one bowl and the beetroot to the other. Mix well, then shape into balls.
Place on an oiled baking tray and bake the stuffing balls for 20-30 mins until cooked.