Cranberry Sage Quinoa Stuffing


With Thanksgiving days away, I would be lying if I said I wasn’t in a  slight depression about the lack of gluten filled stuffing I won’t be able to dig into.  Yes, there are quite a few gluten free stuffing options out there, all ridiculously over priced and with a not so appealing texture…gross!  I decided to stray from the box and make a quinoa “stuffing” to help fill my Thanksgiving plate and belly.

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  • 1 cup of uncooked quinoa
  • 2 cups of turkey stock
  • 2 medium carrots, peeled and chopped
  • 1/2 cup of chopped fennel
  • 3 stalks of chopped celery
  • 1/2 cup of dried cranberries
  • 1/4 cup of chopped almonds, pecans, or walnuts
  • 1 tbsp of maple syrup
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh sage, chopped
  • Servings: 6
  • Difficulty: easy


  • Cook the quinoa according to package instructions, using turkey stock instead of water
  • While cooking, sauté the carrots, fennel, celery and herbs until tender, about 3-5 minutes
  • Add the nuts and toast for 1 minute
  • Add the cranberries
  • Once cooked, toss with the cooked quinoa and toss with maple syrup


  • Calories:  255
  • Carbohydrates:  37 grams
  • Fat:  9 grams
  • Protein:  8 grams

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