Healthy with Jodi

Sweet Potato Quinoa Cranberry Stuffing

    Sweet Potato Quinoa Cranberry Stuffing

    Gluten Free, Vegan, Vegetarian 

    Happily serves 4


    1 cup Tricolor sprouted quinoa, rinsed

    2 diced Sweet potatoes

    1/2 red onion

    1 crushed garlic clove (cut and let sit 5 mins)

    1 TBSP Coconut oil

    2 tsp Cumin

    3 TBSP Chopped parsley

    1.5 C Bone broth

    Sea Salt & White Pepper to taste

    Optional: 1/2 C cranberries

    Optional: 1/4 C pecans

    Preheat oven to 375 

    Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

    On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

    Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

    More Stuffing Recipes

    Thai Veggie Quinoa Bowl


      Gluten Free, Vegan

      Happily serves 2


      1/2 cup Steamed broccoli, finely diced

      1/2 cup Tricolor sprouted quinoa, rinsed and cooked

      1/2 small red onion, diced

      1/4 cup grated carrots

      Handful of chopped cilantro

      1/4 cup chopped green onions

      2 tablespoons pumpkin seeds or sliced almonds


      1 lime, zest and juice 

      1 tablespoon Coco Aminos

      1 tablespoon Sesame oil (or sub avocado oil)

      1 tablespoon Coconut vinegar

      2 crushed garlic cloves 

      ginger, minced to taste

      Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

      In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

      Quinoa Bowl Recipes

      Chocolate Quinoa Cookies Recipe

        Chocolate Quinoa Cookies

        Vegan, No Bake, GF

        Happily makes 12 cookies

        All Organic Ingredients:

        ¼ cup coconut oil

        ¼ cup pure maple syrup or raw honey

        ⅓ cup Organic Cacao powder

        ½ cup Sunflower butter (or nut/seed butter of your choice)

        ½ cup cooked quinoa

        1/2 cup raw Quinoa, rinsed and dried (sprouted)

        ½ cup coconut flakes

        Coarse sea salt


        Line baking sheet with parchment paper.

        In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

        Add Sunflower seed butter and stir until smooth.

        Remove from the heat and fold in the quinoa, and coconut flakes.

        Divide in mini muffin tin pan.

        Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

        Store in the freezer for best results, but can also be stored in the fridge


        Quinoa Cookies