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Quinoa Stuffing Recipe



Thanksgiving Throw Back 2017
Thanksgiving Throw Back 2017

My Thanksgiving Go-To (From a Non-Cook!)


Hi friend,

Here’s the truth: I don’t really cook. I can get by, but if you’ve ever heard me speak on stage, you know I wasn’t raised on homemade recipes or hours around a stove. My childhood was full of love and gratitude, but the kitchen wasn’t my mom’s happy place—so it never became mine either.


But over the last twenty years of taking my health seriously, I’ve learned how to support my family’s cooking efforts (my husband and my daughter Georgia are the real chefs in our house!), and I do have one recipe I bring out every single Thanksgiving.

It’s my quinoa stuffing—protein-packed, colorful, customizable, and honestly… delicious.It’s the perfect alternative to traditional stuffing, especially if you’re looking for something lighter, gluten-free, or higher in protein.


You can make it your own:

  • Vegetarian? Use veggie broth and skip the pancetta.

  • Hate dried fruit? Leave it out.

  • Love veggies? Add more!


In the Lindquist house, we usually have three types of stuffing—classic with sausage, one without, and this quinoa version. My husband may roll his eyes, but stuffing is the best part of the meal, so why not?


Before You Dive into Your Feast… Remember This:

  • The food isn’t the point—gratitude is. Fill up on thankfulness first.

  • Eat protein, healthy fats, and veggies first, then dive into the carbs you love.

  • Hydrate more than usual, especially if you’re enjoying adult beverages. (Try Buoy electrolyte drops or swap your cocktail for a Recess!)

  • Take a walk after your meal—your blood sugar will thank you.

  • Ditch the tracker for the day. Listen to your body and enjoy the moment.

I’m so thankful for you—your presence, your messages, your stories, your heart.Happy Thanksgiving, friend.


Quinoa Pancetta Stuffing (My One Signature Dish!)

Ingredients

  • 2/3 cup quinoa

  • Veggie, turkey, or grass-fed beef broth (for cooking quinoa)

  • 1 tbsp olive oil

  • 1 brown onion, finely diced

  • 1 clove garlic, crushed

  • 4 slices pancetta, chopped

  • 1/3 cup fresh mixed herbs (or a pre-made stuffing starter/mirepoix)

  • 1/3 cup dried apricots & cranberries

  • Garlic powder, salt & pepper to taste

How to Make It

  1. In a large pan over medium heat, sauté pancetta and stuffing starter/mirepoix until veggies are soft and pancetta is crisp (about 10 minutes).

  2. Transfer everything into a rice cooker (or pot).

  3. Add quinoa, broth, garlic powder, salt, and pepper.

  4. Cook on brown rice setting, or if on stovetop, cover and simmer 20–25 minutes until fluffy.

  5. Stir in dried fruit gently.

Enjoy every bite.Enjoy your people even more.

Happy Thanksgiving,

Kerstin

 

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This Week on the Podcast 🎙️


Annie Moss from Vintage Sparrow - If you’re running on fumes heading into Advent, this episode is for you.Annie and I talk boundaries, hearing God’s voice, and letting Jesus into the ordinary days of December—not just the church ones. Watch the full episode on YouTube → https://ow.ly/tRSa50XwAAH 🎙️


Dr Dan Pompa - If fasting has ever left you anxious, exhausted, or feeling like you “did it wrong,” this week’s StRest episode with Dr. Dan Pompa will change everything. We break down how women in perimenopause and menopause must fast differently — and why feast days, hormone balance, and faith all matter just as much as the science.Watch the full conversation on YouTube → https://ow.ly/hoWb50Xtztq 🎙️

 

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