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Herbed Wild Rice & Quinoa Stuffing

The perfect alternative and healthy stuffing for Thanksgiving and other events.

Serves: 6-8, Prep Time: 20 minutes, Total Time: 2 hours.


  • 1 large yellow onion (finely chopped)

  • 2 stalks celery, chopped (about ½ cup)

  • 2 medium Granny Smith apples (peeled and diced)

  • 2 medium cloves garlic (peeled and finely minced)

  • 1 tsp. kosher salt (+ more to taste)

  • ½ cup dry white wine (or ¼ cup apple cider) vinegar

  • 4 cups vegetable broth

  • 2 cups uncooked quinoa (rinsed well)

  • 1 ½ cups dried cranberries

  • 1 cup raw pecans (chopped)

  • ½ cup chopped fresh Italian parsley (+¼ cup more for topping after baking)

  • ¼ cup fresh sage leaves (minced)


  1. Heat oil in a large pot over medium. When hot, add the onions and celery and cook, occasionally stirring, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, frequently stirring, for one more minute. Stir in wine or vinegar, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.

  2. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, ½ cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.

  3. Preheat oven to 350°F. Rub a large (9-inch x 13-inch is best) casserole dish with a bit of olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.

  4. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

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Brandy Lane Hickman, NBHWC

2B Well Integrative Health Collaborative, Owner Inspired Nutrition, National Board Certified Health Coach, Kitchen Therapy

Board President, Missouri Nutrition Alliance Non-Profit


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