Quinoa Cranberry Stuffing

  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:05 h

Total Cost (minus sundries): $9

I love stuffing with a passion.  And i’m very picky about it.  So while I was apprehensive about this idea, it came out really well.  It’s also an easy way to sneak in a really healthy grain into this delicious side dish.


  • 1 Cup Quinoa
  • 2 1/4 Cup + 1 1/2 Cup Vegetable Broth
  • 2 Bay Leaves
  • 1 Yellow Onion, chopped
  • 1 Stalk of Celery, chopped
  • 2 Garlic Cloves, minced
  • 1/2 Cup Mushrooms, sliced (about 4 mushrooms)
  • 2 Tablespoons margarine (I used Earth Balance)
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Sage
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 9 Slices of Ciabatta Bread, cubed and lightly toasted (Any bread will do really, I like the ciabatta)
  • 1/2 Cup Dried Cranberries


Step 1

In a saucepan, add the quinoa to 2 1/4 veggie broth and the bay leaves. Simmer for about 15 minutes or until done. Remove the bay leaves.

Step 2

In a large frying pan or wok, saute on medium, the onions, celery, and garlic in the margarine for about 4 minutes. Add in the mushrooms and saute until the onions are translucent.

Step 3

Add the thyme, sage, salt, and pepper and stir in.

Step 4

Reduce the heat to low and add the cubed, toasted bread and cranberries and mix thoroughly. Add 1 1/2 cups of veggie broth and stir until everything is moist.

Step 5

Add the quinoa and mix until combined, and add to a baking dish.

Step 6

Cook at 375 for 30-35 minutes

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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