Wild Rice Quinoa Stuffing

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5 from 1 vote

Wild Rice and Quinoa Stuffing

Course: Side Dish


  • 1 cup quinoa
  • 1 cup wild rice
  • 1 cup walnuts
  • 1/2 cup dried cranberries
  • 1 medium onion
  • 4 medium sweet potatoes
  • 8 stripes bacon
  • 1/2 cup white wine
  • 4 cups water
  • 2 tbsp olive oil
  • 1 teaspoon ground ginger
  • 2 tbsp thyme
  • 2 tbsp fresh rosemary
  • 1 teaspoon onion salt
  • 2 bay leaves
  • 1/2 cup fresh sage
  • 1 tbsp minced garlic
  • 2 tbsp UMAMI seasoning blend (Trader Joe's)
  • Salt & Pepper to taste

Seasonings: Flavors can be adjusted to your preferred palate. Measurements adjustable and additions and subtractions also ok.


    • Preheat oven 350 degree
    • Place a large pot over medium heat with oil.
    • When hot add onions, stirring occasionally for 5 minutes.
    • Add seasonings and stirring frequently for 1 minute
    • Add wine, water, sweet potatoes and bring to a boil
    • Stir in wild rice blend and reduce heat to medium-low
    • Add lid to pot and simmer until rice is tender
    • Stir in quinoa & cover again
    • Simmer 15 minutes or until quinoa is tender
    • Stir in cranberries and walnuts then remove from heat
    • Taste to see if additional salt is desired
    • Lightly add oil to a large casserole dish (be mindful of not mashing it down but rather lightly mounding it)
      Drizzle oil on dish
    • Drizzle oil on dish
    • Bake until golden brown 25-30 minutes and begin cooking bacon
    • Once casserole is done remove from oven and sprinkle cooked bacon bits on top
    No bacon option
    Garnished the meal with air fried artichokes

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