Cranberry Pecan Quinoa Stuffing

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If you use Conventionally grown cranberries in your Cranberry Pecan Quinoa Stuffing you are serving up a dish of neurotoxins (think brain toxins and cancer causing chemicals.

The Pesticide Action Group reports…

“Cranberries are a holiday treat that are good and good for you. But when grown commercially, cranberries are often doused in various pesticides. The Pesticide Action Network found 13 different pesticides on cranberries, some of which were neurotoxins and known carcinogens. Plus, cranberry bogs frequently discharge pesticide-laden water to nearby waterways.”

I found Organic Cranberries to make Cranberry Pecan Quinoa Stuffing in the produce section of my local Kroger! I purchased 4 bags because I LOVE cranberries but don’t want to burden my body with pesticides and neurotoxins and carcinogens…do YOU???

I wash and dry the cranberries and then freeze the cranberries on a parchment paper covered cookie sheet. When frozen (just a few hours) I dump them all in a freezer bag to use all winter long.

I make a lot of cranberry recipes in the fall and winter. This Cranberry Pecan Quinoa Stuffing is a favorite!

Guess What’s for Holiday Dinner at MY House?

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I was sampling Cranberry Pecan Quinoa Stuffing and talking with people about healthy eating at a small rural market in Oregon…

“Smells like dirty rice” (interpretation…savory and fragrant) says the 10 year old boy sniffing at my demo cart at Rays’ Market in LaPine, “I love dirty rice, can I have some?…can I take my mom the recipe?” By the way it’s pronounced Keen-Wa.

“Hmmm…looks interesting” says the 16 year old young man shopping with his grandma, “can I try some?” Later he comes back for seconds with Grandma in tow…”can she have the recipe, I LOVE This Stuff!” Yep, it’s a winner.

I’ve made this recipe at home often and LOVE it both for a Thanksgiving or Christmas meal, stuffed in an acorn squash and also over a salad! It’s really yummy and pretty simple to make. Did I mention it’s also gluten free?

The cranberries, onions, garlic and kale provide huge nutrition. The quinoa satisfies your “carb fix” with a high protein, high fiber nutrient dense carbohydrate and the pecans are a wonderful crunchy source of vegetable protein and beneficial fats.

Add some leftover turkey to your stuffing to put on your salad or serve with leftovers.

You’ll also enjoy our Cranberry Vinaigrette Recipe in our healthy living primer, Wonderfully Well, get it on Amazon…Wonderfully Well

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Print Recipe

Cranberry Pecan Quinoa Stuffing

Delicious with a sweet, savory, crunchy texture, this is a nutrient dense, gluten free stuffing replacement everyone will love...just don't tell them it's healthy! Stuff the turkey, serve with chunks of turkey or no turkey as a vegan meal. It's also great warmed slightly and put on top of a crisp green salad. You can omit the egg and don't bake it, just treat is as a rice dish or stir fry.

Prep Time30

Cook Time30

Total Time1

Servings: cups

Calories:

Ingredients

½ lb Kale stems and leaves coarsely choppedFP with S blade
6 cloves minced garlic 2-3 Tablespoon
½ cu water
1 teaspoon Better Than Bouillon Organic Vegetable Base
Celtic sea salt & white pepper to taste
½ cups pecans
1 sweet onion
1 Tablespoon fresh sage - fresh is amazing! 1dry
1 Tablespoon fresh thyme 1dry
2 cups cooked Quinoa Keen-wa
1 Tablespoon organic butter
1 egg lightly beaten
½ cup organic apple or grape juice
2 Tablespoons dried cranberries
½ cup fresh pomegranate seeds about ½ a pomegranate

Instructions

PREP-you will need 1 large bowl, 2 small bowls and 2 medium sized bowls for the prep. (all your prep could be done up to 3 days ahead, refrigerate prepped ingredients, then all you would need to do is assemble ingredients & bake.)
Soak & Cook Quinoa (Keen-wa) **Quinoa is covered with a protective plant substance called "saponins" you must soak it for 30 minutes prior to cooking and rinse it well or the "saponins" will cause a bitter taste.
Soak Quinoa for 30 minutes in water, rub quinoa together with your hands, rinse well. After soaking, Cook Quinoa according to package directions, set aside
While Quinoa (Keen-wa) is soaking and cooking prep veggies:
Put S blade in food processor, turn on and add 6-8 cloves of fresh garlic (to make 2 Tablespoons chopped garlic). Set aside in small bowl.
Chop Kale to a coarse chop using S blade in food processor, put in a bowl and set aside.
Chop onion in FP w/ S blade, pulse to a coarse chop, put in bowl set aside.
Chop pecans in food processor using S blade to coarse chop, put in small bowl, set aside.
Now it's time to Saute onion, garlic and kale
Sauté onion and 1 Tablespoon garlic and 1 Tablespoon Grapeseed oil on medium heat, add sage & thyme and sauté until onion is golden and caramelized, 3-4 minutes, move sauteed onions to the same bowl with Quinoa.
In the same pan you sautéed onion, Sauté chopped kale & 1-Tablespoon garlic in
-2 Tablespoons Grapeseed oil for 1-2 min.
Next Add water & Better Than Bouillon organic vegetable base.
Cover and cook on medium high for 3 minutes.
Uncover and cook until liquid is evaporated, watch and stir. Season w/ salt & pepper, set aside.
Combine all ingredients
Add Kale, pecans, cranberries and butter to Quinoa, stir.
Mix egg & apple juice, pour over Quinoa mixture and stir well.
Cover; bake 30 minutes at 325 degrees. Garnish with pomegranate seeds.
Variations: Cranberry Pecan Quinoa Stuffed Winter Squash, Cut squash in half, clean out seeds, brush with honey and coconut oil, roast at 425 degrees for 15-20 minutes until tender. Make stuffing, pack stuffing into Acorn squash or any sweet winter squash, bake at 350 for 20 minutes. Garnish with fresh pomegranate seeds.
Cranberry Pecan Quinoa Salad
Make stuffing above but omit the egg and apple/grape juice and just combine all in a skillet to warm...no need to bake. Make a fresh salad with lots of greens. Toss in a Cranberry Vinaigrette and serve greens mixed with vinaigrette, topped with 1 cup Cranberry Pecan Quinoa Stuffing and a few Fresh Pomegranate Seeds.