Check out the recipe below for a healthy twist on a holiday standard. It features your favorite dressing flavors such as onions and celery plus some unexpected accents including apples, cranberries and pine nuts. Yum!



  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 8 medium celery stalks, chopped (about 4 cups)
  • 2 medium green apples, with peel (about 2 cups)
  • 4 cups low-sodium organic vegetable broth
  • 2 cups dry quinoa, rinsed
  • 1 tsp. sea salt
  • 1 tsp. ground cumin
  • ½ tsp. ground black pepper
  • ½ cup dried cranberries
  • ½ cup chopped fresh cilantro
  • ½ cup pine nuts


  • Heat oil in medium saucepan over medium-high heat.
  • Add onion and garlic; cook, stirring occasionally, for about 2 minutes or until fragrant.
  • Add celery and apple; cook, stirring frequently for 8 to 10 minutes or until tender.
  • Add broth, quinoa, salt, cumin and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of the liquid is absorbed. Remove from heat.
  • Add cranberries. Cover and let stand for 5 minutes.
  • Add cilantro and pine nuts; fluff with fork and serve.  Enjoy!