Tuesday, November 26, 2013

Cranberry-Orange Quinoa Stuffing

Cranberry-Orange Quinoa Stuffing  |  Delicious as it Looks

I love quinoa, so when I came across this recipe for a Thanksgiving quinoa stuffing, I had to give it a try. It is from The Inspired Edge. I love that it is naturally gluten-free and wheat-free. It was rather simple to convert to low-FODMAP and I was happy with the result. I wasn't sure what to think of it at first, the combination of the savory and sweet was unusual, but it grew on me. I actually enjoyed the leftovers better. It gave the flavors time to meld.

Cranberry-Orange Quinoa Stuffing  |  Delicious as it Looks

I believe that cranberries are a low-FODMAP food, and so long as dried cranberries aren't sweetened with high-fructose corn syrup or anything, they shouldn't contain excess fructose.* The ingredients of Ocean Spray Craisins are just cranberries and sugar. Sometimes I will sprinkle a few on a salad for a treat. That being said, I still cut the amount of dried cranberries in this recipe way back, just to cut down on sugar. I left out the orange juice, letting the orange zest do the work. I think it's a very festive and Thanksgiving-y dish. Give it a try!

* Update 03/11/2016: Monash University has tested dried cranberries and have found them to be moderate in FODMAPs (fructans), however, the 1/4 cup in this recipe (which amounts to about 1 tablespoon per serving) should be tolerable to most people.

Cranberry-Orange Quinoa Stuffing
Low-FODMAP, Gluten-Free
adapted from The Inspired Edge
serves 4 - 6
Cranberry-Orange Quinoa Stuffing  |  Delicious as it Looks


2 cups Low-FODMAP Chicken Broth (unsalted)
1 cup quinoa, rinsed
1 1/2 teaspoons Italian herbs
1/2 teaspoon dried sage
1/2 teaspoon salt (omit if using salted broth)
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 ribs celery, diced
4 green onions, sliced (green parts only)
1/2 cup pine nuts (sunflower seeds are a great alternative)
1/4 cup Craisins
zest of 1 orange


  1. Bring chicken broth, quinoa, herbs, salt and pepper to a boil in a large saucepan. Reduce heat, cover and simmer until quinoa is tender and liquid is absorbed, about 15 to 20 minutes.
  2. Meanwhile, in a medium skillet, heat olive oil over medium heat. Add celery, green onions and pine nuts. Saute until celery is tender and pine nuts are golden brown, about 8 minutes.
  3. When quinoa is done cooking, toss with the celery mixture, Craisins and orange zest. Serve or use to stuff a turkey.


  1. Thanks so much for trying our Pine Nut Cranberry Stuffing Recipe I'm so glad you liked it and was able to convert the recipe to fit your needs. Thanks for adding the link much appreciated.


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