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Quinoa Butternut Orange Stuffing

Print Recipe


  • 2 cups cooked quinoa
  • 2 cups cooked wild rice
  • 3 cups chopped butternut squash
  • 2 tablespoons unrefined coconut oil
  • ½ cup diced celery
  • ¼ cup diced green onion
  • 1 teaspoon minced garlic
  • 3 cups shredded lacinato kale
  • 1 cup chopped dates
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons fresh squeezed Limoneira orange juice
  • 1 tablespoon Limoneira navel orange zest
  • 2 tablespoons chopped fresh sage
  • ½ cup chopped pecans


  • Preheat oven to 400 degrees Fahrenheit.
  • Add 1 tablespoon of coconut oil to a baking sheet along with chopped butternut squash. Sprinkle with salt and pepper and roast for 25-35 minutes.
  • In a medium saucepan over medium heat, melt 1 tablespoon of coconut oil. Add celery and green onion and sauté for 3 minutes.
  • Add in minced garlic, kale and dates and sauté for 3 minutes.
  • Sprinkle with salt and pepper and set aside.
  • Remove butternut squash from oven and add into a bowl. Add in orange juice and zest and stir to combine.
  • In a large bowl, add in cooked quinoa, cooked wild rice, butternut squash and kale mixture. Toss to combine.
  • Top with pecans and sage. Enjoy!
Author: Healthy Grocery Girl