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+ servings

Bread, Quinoa & Cranberry Stuffing

The holidays just wouldn’t be the same without stuffing! This dish pleases the meat eaters and vegans alike.
Course Side Dish
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 171kcal


  • 1 lb Udi's gluten free bread cubed
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • 1 cup pecans chopped
  • 1 ½ tablespoons olive oil
  • 3 medium yellow onions chopped
  • 5 stalks celery chopped
  • 8 cloves garlic minced
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • ½ cup fresh parsley chopped (or 3 tablespoons dried)
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 cup unsweetened almond milk or milk of choice
  • 1 tablespoon butter or Earth Balance
  • Salt and pepper to taste


  • Preheat oven to 250 degrees. Place cubed bread on a rimmed baking sheet. Bake for one hour, stirring occasionally. Transfer to a large bowl. Toss with cooked quinoa, cranberries, and pecan halves.
  • Meanwhile, heat olive oil in a large skillet. Add onions and cook for 8 minutes. Add celery and cook for five minutes more. Add garlic, thyme, sage and parsley, salt and pepper and cook for one more minute. Transfer to bowl with bread and toss well.
  • Preheat oven to 350 degrees.
  • Return the skillet to the stove and heat to medium low. Add milk and butter and bring to a simmer, stirring occasionally. Cook for 2 minutes and then add milk mixture to stuffing. Season to taste with salt and pepper.
  • Transfer to a baking dish and bake for 30 minutes. If desired, top with gravy.


Servings 12, Calories 232, Fat 11.4g, Carbohydrates 27.8g, Protein 7.7g, Cholesterol 3mg, Sodium 366mg, Fiber 5.5g, Sugars 11.1g


Calories: 171kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 203mg | Fiber: 3g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 8.5mg | Calcium: 65mg | Iron: 1.3mg