This simple stuffing is loaded with sweet apples and cranberries and topped with pine nuts. It tastes great warm or cold. 21 Day Fix-creator Autumn Calabrese and her brother, chef Bobby Calabrese have put together an incredible menu of Fix-approved Thanksgiving recipes for their new cooking show FIXATE that are healthy versions of your favorites. From Green Bean Casserole and Cranberry Sauce to stuffing and Pumpkin Whoopie Pies, they’ve got you covered. Check out FIXATE here!
- 2 Tbsp . olive oil
- 1 medium onion , chopped
- 2 cloves garlic , finely chopped
- 8 medium celery stalks , chopped (about 4 cups)
- 2 medium green apples , with peel (about 2 cups)
- 4 cups low-sodium organic vegetable broth
- 2 cups dry quinoa , rinsed
- 1 tsp . sea salt
- 1 tsp . ground cumin
- ½ tsp . ground black pepper
- ½ cup dried cranberries
- ½ cup chopped fresh cilantro
- ½ cup pine nuts
Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
Add cranberries. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve.
Nutritional Information (per serving):
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 196 mg
Carbohydrates: 22 g
Fiber: 3 g
Sugars: 6 g
Protein: 4 g
½ Single Serving Snack
Body Beast Portions
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Photo by Kirsten Morningstar