Pecan, Sage & Cherry Quinoa Stuffing
Preparation time
Cooking time
Total time
This stuffing is easy to put together and full of delicious and aromatic ingredients. Quinoa makes an excellent alternative to bread crumbs and soaks up the wonderful savoury flavours.
Recipe type: Side Dish
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 6
  • 100g quinoa
  • 2 flax eggs (2 tbsp ground flax seeds, 6 tbsp water)
  • 1 tsp solid coconut oil (about 10g)
  • 1 red onion
  • 4 cloves garlic
  • 50g dried raw sour cherries
  • 15g fresh sage (about 10 leaves)
  • 20g pecans
  • 10g dried porcini mushrooms
  • 25g buckwheat flour
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Prepare the flax eggs by combining the flax seeds and water in a small bowl and placing in the fridge until it’s needed.
  3. Rehydrate the porcini mushrooms by soaking them in a bowl of boiling water (this takes around 15 minutes).
  4. Rinse, drain and cook the quinoa according to the packet instructions; this usually involves simmering for around 15 minutes.
  5. While the quinoa is cooking, heat the oil in a frying pan. Chop the onion and garlic and add these to the pan and cook on a moderate heat until lightly browned and soft. Chop the cherries, sage and pecans and add these to the pan, giving it all a good stir.
  6. Drain the porcini mushrooms, chop finely and add these to the pan.
  7. The quinoa should be ready to drain by now, so do this and pour it into a mixing bowl.
  8. Take the frying pan off the heat. Stir the contents of the pan, and the flax egg, into the quinoa. Finally, stir in the flour.
  9. Line a 15cm circular baking tin with parchment paper and spoon in the stuffing mixture, making sure to press down evenly.
  10. Cook in the centre of the oven for 40 minutes; it should be slightly golden on top when it’s ready.
Recipe by The Whole Ingredient at