Pass the Dish- Roasted Vegetable Quinoa Dressing

This post is going to have you thinking Thanksgiving and with WayfairCanada, you may want to follow along as you’ll discover some amazing blogs as we pass the dish next week and share our favourite meals as we prep for Thanksgiving.  Yes, Thanksgiving! It is only 2 weeks away!  

The first post came from Brittany, from My Daily Randomness and she created an amazing appetizer- the Charcuterie Board, now I am going to share with a gluten free dressing option.  Roasted Vegetable Quinoa Dressing.   The best thing about this recipe is you can really add to it.  Feel free to add more veggies.  Roasted tomatoes, garlic would be divine as well!  Veggies roasting in bacon fat…yum.  Yes, please.  The bacon really makes the dish and the fresh sage adds a nice traditional taste to your dressing.
My husband recently discovered that he can’t eat certain things, like wheat, barley, potatoes and so much more.  So this Thanksgiving we’re going the Roasted Vegetable Quinoa route and it’s a such a refreshing, tasty alternative to regular stuffing/dressing.  Stuffing/dressing, whatever you want to call it?! Which do you prefer?  I am genuinely curious.

Roasted Vegetable Quinoa Dressing
Serves 15
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Total Time
1 hr
Total Time
1 hr
  1. 10 slices ( I prefer PC Old Fashion Style Naturally Smoked Extra Thick Cut Bacon, trust me)
  2. 1 large red onion, diced
  3. 2 cups (500 mL) diced carrots (1/2 inch/1 cm dice)
  4. 2 cups (500 mL) diced parsnips (1/2 inch/1 cm dice)
  5. 1/4 tsp (1 mL) each salt and freshly ground black pepper
  6. 2 sprigs thyme
  7. 1 cup Golden & Black Quinoa
  8. 3 cups (750 mL) Chicken Broth or Vegetable Broth
  9. 1/2 cup (125 mL) roughly chopped, skinned toasted hazelnuts
  10. 1 tbsp (15 mL) chopped fresh sage
  11. 2 eggs
  1. Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
  2. Place bacon slices on prepared baking sheet in single layer. Bake in the centre of oven for 20 to 25 minutes, turning bacon over after 15 minutes, or until crisp. Transfer bacon to paper towel-lined plate.
  3. Transfer 2 tbsp (25 mL) of the bacon fat from baking sheet to a large bowl; discard rest of bacon fat. Increase oven temperature to 425°F (220°C). Once bacon is cool, cut crosswise into 1/4-inch (5 mm) thick pieces, place in a second large bowl and set aside.
  4. In a large bowl with bacon fat, add onion, carrots, parsnips, salt and pepper; toss together. Spread on the same parchment-lined baking sheet in single layer. Nestle thyme sprigs among vegetables.
  5. Roast in centre of oven for 30 to 35 minutes or until soft and lightly golden. Discard thyme. Scrape vegetables into the bowl with bacon.
  6. Reduce oven temperature to 400°F (200°C). Grease 10-cup (2.5 L) casserole dish.
  7. Meanwhile, in a saucepan stir together quinoa and 2 cups (500 mL) of the broth. Cover and bring to a boil. Reduce heat to medium-low; simmer, covered, for 15 minutes. Remove from heat. Let stand, covered, for 5 minutes.
  8. Add quinoa, hazelnuts and sage to vegetable mixture. Cool for 5 minutes. Beat eggs with remaining 1 cup (250 mL) broth.
  9. Stir into quinoa mixture. Spoon into prepared baking dish and cover with a sheet of greased foil.
  10. Bake in the centre of oven for 30 to 35 minutes or until heated through. Uncover and bake 15 minutes or until golden on top.
The Mama Ash Blog


Voilá! Roasted Vegetable Quinoa Dressing.  I hope you’ll try it this year.  Now, I pass the dish onto Modest Marce, she’ll be posting on Sept.28 If you don’t know about her beautiful blog, you are in for a treat and check out other Pass the Dish posts below.  

Side from Marcella of Hey Modest Marce

Turkey from Christine of Amidst the Chaos

Dessert from Brooke of Brooklyn Berry Designs

disclosure: this post is in partnership with WayfairCanada.  

Recipe! #ThanksGiving is coming up! Follow me & other bloggers as we #PasstheDish w/ @WayfairCanada Click To Tweet




  1. Judy Cowan | 18th Oct 16

    Sounds and looks very good!

  2. Carol M | 19th Oct 16

    Looks yummy, will have to try it out.

  3. Victoria Ess | 1st Nov 16

    I’m definitely making this! I love quinoa and it sounds like the perfect fall dish!

  4. Julie | 7th Feb 17

    I’ve used quinoa is some dishes but never in stuffing, I’ll have to try that out!

  5. Lynda Cook | 14th Feb 17

    This sounds very interesting and different, would love to give it a try!!

  6. Jenny | 16th Feb 17

    Delicious! I would have loved this at Thanksgiving! Maybe this year!

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