Recipes & Tips


Recipes & Tips 

With all the traditional stuffing herbs and flavors, it smells wonderful while roasting in the oven. Plus, it's packed with healthy whole grain protein. Try it at Thanksgiving!


Prep time: 10 min
Cook time: 35 min
Total time: 45
Serves: 6

-1 cup quinoa
-2 cups vegetable broth
-1 cup pecans
-1 tsp dried sage
-1 1 tsp dried thyme
-1 tablespoon coconut oil
-1 small yellow onion, chopped
-2 cloves garlic, minced
-3 celery stalks, diced
-1/4 cup chopped Italian parsley


1. Rinse quinoa and place in a large sauce pan.  Add vegetable broth and bring to a boil.  Reduce heat to low, cover, and cook for 20 minutes.  Remove lid and fluff with a fork.

2. Preheat oven to 250 degrees.  Spread pecans on a baking sheet and place in the oven until lightly toasted, about 5 minutes.  Watch pecans because they can easily start to burn.  Remove them from the oven.  Add the pecans to a food processor, coarsely chop while adding the sage and thyme.  Set aside.

3. Heat coconut oil in a large pan.  Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.  Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined.  Toss with parsley and serve.