A healthy take on an old favorite! Perfect for Thanksgiving or as a compliment to any warm meal on a chilly day.

Quinoa, Kale & Walnut Stuffing

  • Difficulty: easy
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A hearty and healthy side full of feel-good flavors and nutrients.


  • 2 1/2 cups quinoa, rinsed
  • 5 cups bone broth
  • 2-3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 medium size onion, chopped
  • 3 large carrots, chopped
  • 3 stalks of celery, chopped
  • 1 tablespoon sage
  • 1 tablespoon thyme
  • 1/2 tablespoon rosemary
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 cups kale, chopped
  • 1/2 cup walnuts, chopped and toasted
  • 1/2 cup dried cranberries (unsweetened if possible)
  • salt and pepper, to taste


  1. In a large sauce pan, bring rinsed quinoa to a boil in bone broth. Reduce heat and simmer for 10-15 minutes.
  2. Saute’ garlic, onion, carrots, and celery in olive oil.
  3. Mix in sage, thyme, rosemary, cinnamon, and nutmeg with veggies and stir thoroughly.Saute veggies until onions are translucent and carrots are soft.
  4. Once quinoa is cooked, mix in veggies, cranberries, and walnuts. Pour mixure into a greased 9×12 baking dish.
  5. Bake at 350 degrees for 15-20 minutes or until thoroughly heating and veggies are cooked. ENJOY!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

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