Kale-Pomegranate Quinoa Stuffing

10 Nov

Don’t you just love recipes that capture the holidays?  You can taste the  love of the generations that passed the recipes down and the layers upon layers of flavors that have been developed and carefully put together.

Sometimes when you are cooking plant-based and gluten free, you lose that.  Because quite frankly, this is NOT how our grandparents cooked!

This recipe captures all that we have come to love about the holidays.  The fresh sage, the pecans, the thyme…it is everything you will want from a stuffing/dressing.

And the most exciting part?  It is jam packed with goodness!  3 of what Dr. Oz calls “power” foods amp up the nutrition: kale, pomegranate, and quinoa.

This is going to be tripled this year for our Thanksgiving feast.  And I am betting that this will be a recipe that will stand the test of time.

(on a side note, I realize I don’t have a nice camera…please don’t let my lousy pictures deter you from the recipe!  Some day, I will get a nice one!)

This recipe is adapted from Dr. Mehmet Oz to be vegan and lower in fat!

Kale-Pomegranate Quinoa Stuffing


  • 2 Tbl extra virgin olive oil OR water for water sauteeing
  • 1 tablespoon chopped fresh sage
  • 4 cloves garlic, minced through a press
  • 1 tsp dried thyme
  • 1/2 cup vegetable stock
  • 2 cups cooked quinoa (cooked in vegetable broth)
  • 1/2 pounds kale, stems and leaves coarsely chopped
  • Kosher salt to taste
  • Pepper to taste
  • 3/4 cup dry white wine
  • 1 1/2 cups pecans
  • 1 cup finely chopped onion
  • 1/2 cup fresh pomegranate seeds
  1. Preheat oven to 325 F. 2.
  2. Spray a 9 x 13-inch glass baking dish.
  3. In a large saucepan over medium-high heat, heat 1 tablespoon olive oil (or omit and just saute #4 in a tiny amount of water).
  4. Add the minced garlic and cook until soft but not yet golden.
  5. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 3 minutes. Uncover and continue cooking, stirring until all the liquid has evaporated.
  6. Season with salt and  pepper. Set aside to cool.
  7. Add cooled, cooked kale and pecans to a food processor; pulse several times until pecans are chopped and kale is shredded but mixture is still chunky.
  8. In a separate saucepan over medium-high heat, heat 1 tablespoon olive oil (or again, just saute in small amount of water); add the onion and remaining garlic; sauté 2 to 3 minutes. Add the sage and continue cooking until onion is caramelized, approximately 3 to 4 more minutes. Stir in the pecan-kale mixture.
  9. Transfer the onion-pecan-kale mixture to a large mixing bowl. Add the cooked quinoa and stir to combine. Season with salt and pepper. Add the wine and toss to coat.
  10. Transfer the mixture to the prepared baking dish. Cover with foil and bake 30 minutes.
  11. Garnish with pomegranate seeds before serving.

3 Responses to “Kale-Pomegranate Quinoa Stuffing”

  1. Dana November 10, 2012 at 11:17 am #

    Looks Fabulous!!! I can’t wait to try it!

  2. Gretchen November 10, 2012 at 11:40 am #

    This looks SO good! Who needs turkey, when you got this!

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