Brussels Sprouts & Cranberries with Quinoa

Yay! I made it day two…Thanksgiving Day recipe!

For those of you that are wanting a super healthy stuffing recipes that’s not loaded with carbs and calories, this recipe is definitely for you. And it’s even gluten-free, unlike most stuffing recipes; so everyone at your Thanksgiving table can totally enjoy this side dish. If you’re feeding a crowd, I would recommend doubling the recipe. The way the recipe is written up below, it feeds about 6-8 adults.

If you like Brussels sprouts, you will love this recipe and the cranberries add a wonderful sweetness to the other savory flavors.

Brussels Sprouts and Cranberries with Quinoa
Recipe type: side dish, salad topping
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Sweet and savory side dish that would work as a great substitute for stuffing on Thanksgiving.
  • 1 cup quinoa
  • 2 cups broth (chicken or vegetable) or water (I like using broth to add flavor, but water will work.)
  • ½ to 1 lb. of Brussels sprouts, halved with stems removed (I used 10 oz.)
  • 1 tbsp extra virgin olive oil
  • salt & pepper
  • 1 cup fresh cranberries
  • ⅓ cup raw pecan halves, coarsley chopped
  • 1 tbsp balsalmic vinegar
  • 1 tbsp honey
  • ½ cup feta cheese, crumbled
  1. In a medium sized saucepan, combine the quinoa and broth or water and bring to a boil. Reduce heat, cover and lightly simmer for 15 mins. or until liquid is nearly absorbed and the quinoa is tender.
  2. Meanwhile, heat evoo in a large skillet. Once skillet is heated, add in the Brussels sprouts and salt and pepper them as desired.
  3. At med-high heat allow Brussels sprouts to cook for about 2 mins and then add in cranberries. Continue to cook Brussels sprouts and cranberries until Brussels sprouts are lightly browned and cranberries are popping about 15 mins.
  4. Add in pecans and continue to cook for a few mins to lightly toast pecans.
  5. In a large bowl, combine Brussels sprouts, cranberries and pecans with quinoa and add in balsalmic vinegar, honey and feta. Salt and pepper to taste.


Not only is this a super tasty side dish, but also pretty and festive for the holidays. Enjoy!!

Don’t overlook cranberries while they’re in season, this time of year. Click here for info on health benefits. Did you know that cranberries have more antioxidants than any other berry?

This nutrient superfood will also be in my recipe for tomorrow! It is one of my favorite new recipes…don’t miss it!



  1. says

    Besides wanting to swap goat cheese for the feta, I LOVE this dish. I’m going to make it just because–forget waiting until Thanksgiving. :) And I’ve been on a cranberry kick already. I’m hoping to post about the easy side dish using cranberries within the next few days. Love this time of year!
    Michelle @ Eat Move Balance recently posted…Slow Cooker Split Pea SoupMy Profile

  2. says

    This recipe looks delicious! Maybe it’s a European thing, but my family has never made stuffing at Thanksgiving. I actually didn’t know what it was until I started reading blogs 😆 We’ve already had our THanksgiving up here in Canada, but I’m thinking that next year I’ll definitely have to try adding stuffing to our turkey dinner.
    Amanda @ .running with spoons. recently posted…. okay, okay… i’ll eat! .My Profile

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