Dinner recipe · from the recipe book

Mushroom Cranberry Quinoa Stuffing

Name: Mushroom Cranberry Quinoa Stuffing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 3 tbsp (40 g) Olive oil; ½ cup chopped (60 g) Pecans, roughly chopped; 2 medium (220 g) Yellow onion, diced; 5 stalks (200 g) Celery, diced; 6½ cups sliced (450 g) White mushrooms, sliced; 4 cloves (12 g) Garlic, minced; 1 tbsp (3 g) Dried thyme; 1¾ tsp (2 g) Dried rosemary, crumbled; 2 cups (340 g) Quinoa, dry, rinsed; 3⅓ cups (800 g) Water; 1¼ tsp (8 g) Salt; ¾ tsp (2 g) Black pepper; 1⅓ cups (250 g) Great northern or cannellini beans, canned, drained and rinsed; 1¼ cups chopped (150 g) Apple, diced; 7¼ cups chopped (150 g) Kale, stems removed, chopped; ½ cup (80 g) Cranberries, dried, sweetened; ⅓ cup chopped (20 g) Fresh parsley, chopped

Savory, herby quinoa studded with browned mushrooms, tender celery, sweet-tart cranberries, apple and toasty pecans, with all the cozy flavor of stuffing.

One pot
55 min · 30 min hands-on
Serves 8
Vegan
Gluten-free

46–60 g carbs
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

3 tbsp40 gOlive oil
½ cup chopped60 gPecansroughly chopped
2 medium220 gYellow oniondiced
5 stalks200 gCelerydiced
6½ cups sliced450 gWhite mushroomssliced
4 cloves12 gGarlicminced
1 tbsp3 gDried thyme
1¾ tsp2 gDried rosemarycrumbled
2 cups340 gQuinoa, dryrinsed
3⅓ cups800 gWater
1¼ tsp8 gSalt
¾ tsp2 gBlack pepper
1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsed
1¼ cups chopped150 gApplediced
7¼ cups chopped150 gKalestems removed, chopped
½ cup80 gCranberries, dried, sweetened
⅓ cup chopped20 gFresh parsleychopped

Steps

In a large pot over medium heat, toast the pecans dry for 3 to 4 minutes until fragrant, then tip them onto a plate.
Add the olive oil, onion and celery to the pot and cook for 6 to 8 minutes until softened.
Add the mushrooms and cook for 8 to 10 minutes, stirring now and then, until their liquid cooks off and they brown.
Stir in the garlic, thyme and rosemary and cook for 1 minute until fragrant.
Add the quinoa, water, salt and pepper, bring to a boil, then cover and simmer on low for 15 minutes.
Scatter the beans, apple, kale and cranberries over the top, cover and cook 3 to 5 minutes more until the water is absorbed and the kale wilts.
Take the pot off the heat and let it rest, covered, for 5 minutes.
Fluff with a fork, fold in the pecans and parsley, taste for seasoning and serve warm.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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Mushroom Cranberry Quinoa Stuffing

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