Spiced Quinoa, Apple, and Hazelnut Stuffing

This is an impressive and festive fall dish, and a regular at our Thanksgiving table. To make it extra special, add some pomegranate seeds into the mix, and toast your own hazelnuts!

Spiced Hazelnut & Apple Quinoa Stuffing

Grain | Fruit | Protein | Fat
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Active Time: 10 minutes
Inactive Time: 25 minutes
Servings 4



  • 2/3 cup dry quinoa, or 2½ cups (16 oz) leftover cooked quinoa


  • 2 apples, diced


  • 1 cup dry toasted hazelnuts, whole, halved, or chopped, 8 oz


  • 1 Tbsp neutral tasting oil such as canola or avocado oil


  • 2 Tbsp lemon juice
  • Zest of 1 lemon
  • 2 Tbsp fresh thyme, chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp good quality sea salt


  • Add dry quinoa to a saucepan with 1½ cups water and bring to a boil. Cover, reduce heat to medium low and simmer 15-20 minutes, until the water has evaporated. Fluff with a fork.
  • Add the apples to the quinoa and toss with the lemon juice immediately to prevent the apples from turning brown.
  • Toss in the rest of the seasonings.
  • While quinoa is cooking, spread raw hazelnuts on a cookie sheet and roast at 350° F for 15 minutes. Stir once halfway through.
  • Let cool completely on the baking sheet. They will continue cooking as they cool, and they need to cool completely to get maximum crunch.
  • Add the hazelnuts before serving so that they don’t lose their crunch.


  • To make this dish gluten-free, be sure to use certified gluten-free quinoa. Quinoa is a naturally gluten-free grain, but it is often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. 
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  1. This looks so delicious and just screams autumn !

  2. mistimaan

    Loved your yummy recipe 🙂

  3. Chris

    Thanks so much dear Katie. 🌷💖🌷

  4. Hi Katie — This recipe looks great! I am hoping to bring it to my family’s Thanksgiving. This may be a silly question, but do you eat this warm or cold? Just trying to figure out how to make this ahead, store it, and account for any reheating time. Thanks so much for what you do! I love following your blog!

    • It’s delicious warm or cold, but I’d add the nuts just before serving so they don’t get soggy.

  5. Koni

    so if you were on maintenace phase, would you eat 6 oz. cooked quinoa for the protein?

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