Cranberry Quinoa Stuffing

The time has come that we starting creating new traditions for our Holiday dinners.  Using pure/clean products is incredibly important for our digesting and entire body.  This gluten-free stuffing is great for the whole family, an awesome sweet and salty everyone will love.

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Cranberry Quinoa Stuffing
(Quinoa pronounced keen-wah)
Serves 8

What you’ll need:

1 package Pancetta (bacon)
1 container Trader Joe’s Stuffing Starter Mix **
2 cups (dry) quinoa
1 quart low sodium chicken broth
1/4-1/2 teaspoon garlic powder (or to taste)
1/2 cup dried cranberries

**TJ’s Stuffing Starter mix is about a 14.5 oz container of prechopped onions and celery seasoned with parsley, sage, rosemary, and thyme.

How to make it:

1. In a large pan over medium heat, saute the Pancetta and stuffing starter, until veggies are wilted and the Pancetta is crisp, about 10 minutes.
2. Transfer to the rice cooker (or if you want to cook it on the stove top, a large pot)
3. Add the quinoa, broth, garlic powder and salt and pepper to taste.
4. Cook on the “brown rice” setting, or until light and fluffy (stove top, cover, reduce heat and simmer for about 20-25 minutes).
5. Gently stir in the cranberries.

Courtesy of Heidi Powell!

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