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Quinoa Sage Stuffing

Thanksgiving Sides With A Healthy Twist!


  • 1 cup quinoa, rinsed well

  • 2 cups organic vegetable broth

  • 1 bay leaf

  • 1 heaping cup of diced celery

  • 1 medium white onion, diced

  • small handful of fresh sage

  • 1/4 teaspoon garlic powder

  • 1 tablespoon extra virgin olive oil

  • Sea salt

  • Fresh ground coarse pepper


Preheat your oven to 375 degrees.

In a medium-sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, and pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat {do not lift the lid} and allow the quinoa to steam for another 10 minutes. When that is over, you will have picture-perfect quinoa - trust me, no more soggy mess!

Heat the olive oil in a saute pan over low heat. Add in the chopped celery and onion. Cook until they begin to become clear, about 5-10 minutes. Turn the heat up to medium and add in the veg