Familiar holiday flavours such as pecans, sage and cranberries are sure to please anyone at the table. Plus, this super healthy twist on the carb-heavy holiday classic is loaded with protein, thanks to the quinoa and the addition of No Yolking™ – 100 % Egg White Protein Powder.

Prep Time: 15 minutes
Cook Time: 40 minutes 
Total Time: 60 minutes
Makes: 6 cups (1.5 L) 


2 1/2 cups (625 mL) reduced-sodium vegetable broth, divided
1 cup (250 mL) quinoa, rinsed 
1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder
2 cups (500 mL) chopped assorted leftover roasted vegetables, such as carrots, squash, parsnips, sweet potatoes, celery, Brussels sprouts or broccoli. 
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) dried cranberries (optional)
4 green onions, thinly sliced
1/4 cup (60 mL) finely chopped fresh sage
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) Dijon mustard
1/2 tsp (1 mL) each salt and pepper


  1. Preheat oven to 400°F (200°C). Bring 2 cups (500 mL) broth to a boil in medium saucepan. Stir in quinoa. Reduce heat to low. Cover and cook for 12 to 15 minutes or until quinoa is tender and absorbs most of the liquid. 
  2. Meanwhile, whisk together remaining broth and protein powder until blended and smooth. 
  3. In large bowl, stir together quinoa, protein powder mixture, roasted carrots, roasted squash, pecans, cranberries (if using), green onions, sage, 2 tbsp (30 mL) olive oil, mustard, salt and pepper until combined. 
  4. Transfer to 7 x 11 (2 L) baking dish. Drizzle with remaining oil.  Bake for 20 to 25 minutes or until set and heated through. Let stand for 5 minutes before serving. 

Tip: Serve stuffing with our No Yolking™ Turkey Bites for a simple yet festive holiday meal, anytime of year. 

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