Fitness Food Friday: Quinoa and Rice StuffingQuinoa and Rice Stuffing

Meet the Author:

Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!

Quinoa and Rice Stuffing

Thanksgiving is just around the corner. The first thing I always think of is stuffing, my favorite part of the feast. Well this year I’m keeping the flavors but changing the texture. Of course there is always someone in the family asking why there are no cranberries, chestnuts, or sausage in my stuffing. When it comes to certain holidays, I just like simple and traditional foods. Besides, who needs all that extra sugar and fat anyway, right? Now you can eat stuffing without the guilt!

Grocery list

3 Tbs of butter (I use grass fed)

1 cup of cooked wild rice

3 cups of quinoa

1/2 cup of diced onions

1/2 cup of celery

Cooked chicken sausage (optional)

6 cups of turkey or chicken stock

1/2 TBS of ground sage

1/2 TBS of poultry seasoning

Salt and pepper to taste


In a medium pan, melt the butter followed by adding the celery and onions, cook until translucent (see through). Next, add the stock and bring to a boil. Once boiling, add the quinoa and reduce to a simmer. Cook covered for 20 to 30 minutes, until the quinoa is soft in the center. Once the quinoa is done; add rice, seasonings, and crumbled sausage to the pan. Mix the ingredients evenly, then transfer into a dish and bake until brown on top.

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