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.