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Quinoa Stuffing with a Cashew Cranberry Sauce

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35


  • 1/2 of a small beet + 1 cup water
  • 1 cup quinoa
  • 1 cup cranberries + 1 cup water
  • 1 cup carrots, chopped
  • 1/2 cup raisins
  • 1/4 cup pumpkin seeds (pepita seeds)
  • 2 green onions, chopped

Cashew Cranberry Sauce

  • remaining cranberries and liquid (see directions)
  • 1/2 cup raw cashews
  • juice from 1/2 of a lemon
  • 2 tablespoons maple syrup
  • pinch of sea salt


  1. In a blender, combine 1/2 of a beet with 1 cup water and blend until smooth. You can strain the liquid through a strainer if needed. Add the liquid to a pot with an additional 1 cup of water and 1 cup of quinoa. Cook quinoa according to directions.
  2. In a separate pot, combine 1 cup of cranberries with 1 cup of water and bring to a boil. Then lower heat and simmer for about 10 minutes. Once the cranberries are soft, remove 1/2 cup of the cranberries from the pot and set aside in a small bowl. Transfer the remaining liquid and cranberries to a blender (do not drain liquid!) Add the rest of the ingredients for the Cashew Cranberry Sauce to the blender and blend until smooth (adding water if needed).
  3. Combine the cooked quinoa, remaining 1/2 cup of cooked cranberries, carrots, raisins, pumpkin seeds and green onions in a large bowl. Pour the Cashew Cranberry Sauce over top and mix until well combined.
  4. Enjoy!!


  • Cooking the quinoa in the “beet” juice is completely optional but adds a beautiful color!
  • I did not cook the carrots and left them raw but you can cook them to your liking.
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