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

      Quinoa Brittle

        Quinoa Brittle

        Vegan, Gluten free, Refined Sugar Free
        Happily Serves 10


        3/4 Cup Tricolor uncooked quinoa

        3/4 cup Pecans

        2 TBSP Coconut sugar

        1/2 tsp Pumpkin pie or allspice

        2 TBSP Coconut oil

        1/4 cup Blackstrap Molasses

        1/4 cinnamon

        Pinch of Himalayan sea salt

        Stevia, if you desire it sweeter


        Preheat oven to 325.

        Line a baking sheet with parchment paper. (Cover all edges)

        Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

        Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

        Try to get it as even as possible or the edges will burn in the center won’t crisp up.

        Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

        Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.