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Home Β» Side Dishes Β» Stovetop Quinoa Yam Stuffing (No Bread)

October 24, 2019 (last updated December 24, 2022)

Stovetop Quinoa Yam Stuffing (No Bread)

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Janet Harlow
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This no bread, quinoa yam stuffing cooks on the stovetop. It has all the flavors of a traditional holiday stuffing without the bread. It can also double as a vegan or vegetarian holiday main dish.

For more gluten-free bread stuffing recipes check out my traditional Gluten-Free-Stuffing recipe and my personal favorite Gluten-Free Cornbread Stuffing.

For more gluten-free side dishes, be sure to check out my gluten-free basmati rice pilaf, vegan delicata squash boats and vegan gluten-free green-bean casserole.

overhead view of white oval serving dish with quinoa yam stuffing on burlap mat on white background. small pumpkins in upper left and white napkin on right

Stuffing Without Bread

Quinoa makes a perfect base for this no bread “stuffing” – it’s still satisfies the starch but has more protein and fiber with a wonderful nutty flavor. Even my meat and potatoes husband likes it. Some diced yam adds sweetness and the kale powers in with nutrients and beautiful color. In the background are those traditional stuffing flavors so it makes a great addition to your holiday feast.

Another bonus of this dish is that it cooks on the stovetop. On holidays I usually am short on oven space so this dish is a perfect replacement for oven baked stuffings.

Vegan Thanksgiving Dish

square white serving dish with quinoa yam stuffing with platter of turkey in background pumpkins in upper left and white napkin on left

If I’m serving this as a main dish for vegans or vegetarians, I top it with some chopped walnuts and garnish with fresh parsley, thyme and/or sage. The walnuts make it feel more substantial and satisfying.

For some extra umami, (“meaty” flavor), mushrooms make a great addition. Chop the mushrooms and add to the celery-onion mixture for the last 3-4 minutes of cooking time.

Garbanzo beans can also add some protein as well and won’t add any extra cooking on your part. Drain and rinse a 15 oz can of garbanzos, spread them on an absorbent kitchen towel to dry and stir them in,

How to Cook Quinoa

If you are new to quinoa, I have a video tutorial on How to Cook Quinoa. It is really easy. If you can boil water and set a timer you’ll have no problem! The cooking method is similar to cooking rice but much more fool-proof. Too, sticky, too, dry, too mushy is not really an issue when cooking quinoa, so don’t be intimidated

Make Ahead

This dish does well when made a day or two ahead. The flavors will only get better and it is easily reheated on the day of your meal.

To quickly cool the prepared dish, transfer it to a baking sheet and spread it out. This bread free stuffing can be reheated in the microwave uncovered or in the oven, covered with tin foil

sheet pan with quinoa yam stuffing. small pumpkins in upper left
overhead view of white oval serving dish with quinoa yam stuffing on burlap mat on white background. small pumpkins in upper left and white napkin on right

Stovetop Quinoa Yam Stuffing (No Bread)

Author: Janet Harlow
Course: Side Dish
Cuisine: American
Servings: 12 servings
This no bread, quinoa yam stuffing cooks on the stovetop for the perfect holiday side or vegan main dish. It has all the flavors of a tradition holiday stuffing.
No ratings yet
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins

Recommended Products

  • Low Sodium Vegetarian No-Chicken Broth

Ingredients
  

  • 1 lb yams
  • 1 cup quinoa
  • 1 cup chicken broth, stock or vegetable broth (for vegetarian/vegan, I love Imagine No Chicken Broth)
  • 1 cup water
  • 1/2 medium-sized onion
  • 1 stalk celery
  • 1 Tbsp butter or vegan butter
  • 1/2 tsp salt or 3/4 tsp Diamond Crystal kosher salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • pepper
  • fresh parsley, thyme and or sage

Instructions
 

  • See the notes below for guidance on making this a vegan/vegetarian main dish.
  • Dice the yam into 1/2 inch cubes. Mince the onion and celery. Remove the stalks from the kale and chop into bite-sized pieces.
  • In a medium-sized pot melt the butter or butter substitute. Add the onion and celery and cook over medium-high heat until softened. You’re not looking to brown them, just soften. So if they start to brown, lower the heat.
  • Add the quinoa and stir well. Give the pot a shake to spread the quinoa out. Heat it about 3 minutes stirring every 15 seconds to toast it. This will bring out the nutty flavor of the quinoa.
  • Add the water, broth, salt and a couple pinches of pepper and turn up the heat. When it comes to a boil, cover the pot and turn the flame down as low as it will go. Set the timer for 15 minutes.
  • While the quinoa is cooking, heat a large skillet over high heat for 2-3 minutes. Add a light coating of vegetable oil. Add the yams, turn the heat to medium and cook, tossing every couple of minutes for 12-15 minutes or until they are cooked through.
  • When the timer sounds, check the quinoa. Use a fork to push the quinoa aside to see if there is any liquid left on the bottom. If there is still some liquid, continue cooking until it is absorbed.
  • Then stir in the kale, sage and thyme, cover the pot and let sit (off the heat) for 5 minutes. This will wilt the kale nicely. Taste and add more seasoning if needed. Stir in the yams or plate the quinoa mixture and frame with the yams for a pretty presentation.
  • Top with fresh herbs.

Notes

For a vegan or vegetarian main dish, sautee 1 cup cooked mushrooms with the celery and onion and/or add 1 can garbanzo beans, drained and rinsed. Top with 1/4 c chopped walnuts.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
overhead view of white oval serving dish with quinoa yam stuffing on burlap mat on white background. small pumpkins in upper left and white napkin on right
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Posted In: Side Dishes, Vegan · Tagged: holiday, quinoa, thanksgiving, vegan main

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