Here is an easy, healthy and gluten-free twist on Thanksgiving stuffing. This quinoa stuffing is mixed with kale, walnuts, dried cranberries and sage. The flavors are traditional, but there is no bread or gluten.

Gluten-free Walnut and Kale Quinoa Stuffing on

I remember, a million years ago when the dinosaurs lived and I was in college, having a conversation with my friend Ezequiel who was from Mexico, about how there are certain words in Spanish where there is no true translation in English and vice versa. He explained that you had to talk your way around it, to explain the meaning of the word. I remember him saying that it was frustrating to know that there is a simpler way to say something.

Gluten-free Walnut and Kale Quinoa Stuffing on

I often think of that conversation, and about trends in words and expressions. About how cultures create words because there is a need for it. Words that just appear out of seemingly nowhere and then suddenly everyone is using them. Slang that eventually becomes accepted.

Gluten-free Walnut and Kale Quinoa Stuffing on

Like FOMO for example. {Aside: Which isn’t really a word, it’s an acronym for Fear Of Missing Out, but stick with me. I have a point.} I think I saw it on a bumper sticker or something the first time. I was like I HAVE THAT! Like always! I was so glad to know there was an easy one word way of describing that feeling that I live with. Just like Ezequiel and I had talked about.

I suspect it is the nature of our digitalness (oh there’s a good one) and the constant barrage of information and accessibility to everything at our fingertips has heightened our collective need to put a name to that feeling. Because we are all suffering from FOMO. And we all wanted to name it something. And so we created FOMO.

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What does FOMO have to do with Thanksgiving stuffing?




Thanksgiving and the planning there of is the pinnacle of American culinary FOMO.

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If the fact that these green beans are going bananas on Pinterest right now, I am not making this up. I think our collective FOMO about filling every millimeter of our Thanksgiving plates with the very best recipes is at a fever pitch even earlier than ever. Thank you Pinterest.


So I understand if you’re having issues deciding on which stuffing to make. There are so many routes to take. You could go with very traditional bread stuffing. You could go with cornbread stuffing, you could go crazy and make gluten-free walnut and kale quinoa stuffing! It’s almost too much to bear.

And while you’re at it don’t miss out on this awesome Gluten Free Gravy by Gluten Free Palate. It’s ready in 5 minutes!

Gluten-free Walnut and Kale Quinoa Stuffing on

But I’m going to let you in on a secret. You ARE going to be missing out. There is no possible way for you to have all the stuffings in the world. And there ARE so many good ones. Including this one! It is great in fact, and all of the gluten-free people at your table will thank you for serving it! Sorry. The struggle is real. But, just keep reminding yourself, and I will too, that when it comes down to it, the only thing that really matters on Thanksgiving is not missing out on being together.



Do you have FOMO?

Are there any words that you wished existed?

What new words have you heard a lot lately that didn’t exist that long ago?

Do you go with traditional stuffing or do you experiment with new recipes?

Still having Thanksgiving menu planning FOMO? Search all the Thanksgiving archives.


For more like this, check out this Ultimate Guide to Kale! 

4 ingredient kale cheddar soup | easy | 30 minutes or less | weeknight meal | Fall | Healthy Seasonal Recipes

4 ingredient kale cheddar soup

  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 1/2 cups, 4 servings 1x


You’re going to love this easy Kale Cheddar Soup recipe. It is only 4 ingredients and ready in less than 30 minutes. And it’s super healthy because it is just broth, kale, potatoes and cheddar cheese! The texture is so velvety. It’s hard to believe that it is naturally gluten-free, and requires no sautéing, no making of roux, no fancy ingredients.



  • 1 32-ounce box chicken broth
  • 4 cups, peeled 1-inch dice potatoes (20 ounces)
  • 4 packed cups chopped kale leaves
  • 6 ounces shredded sharp cheddar


  1. Bring broth and potatoes to a boil in a large saucepan. Reduce heat to maintain a simmer, and cook until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
  2. Add kale, and stir to wilt the kale. Cook, stirring occasionally, until the kale is bright green and just tender, about 5 minutes. Remove from the heat.
  3. Carefully puree in two batches in a blender or with an immersion blender.
  4. Stir in cheddar.


  • Calories: 186.49 cal
  • Sugar: 2.58 g
  • Sodium: 306.38 mg
  • Fat: 8.69 g
  • Saturated Fat: 4.51 g
  • Trans Fat: 0.25 g
  • Carbohydrates: 17.54 g
  • Fiber: 1.85 g
  • Protein: 9.79 g
  • Cholesterol: 24.45 mg
Gluten-free Walnut and Kale Quinoa Stuffing on

gluten free walnut and kale quinoa stuffing

  • Prep Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 11 cups 1x


An easy gluten-free quinoa and kale Thanksgiving stuffing with traditional flavors of sage, cranberry, walnut and celery.



  • 5 ½ cups vegetable broth, such as Imagine No-Chicken, divided
  • 2 ½ cups rinsed quinoa, rinsed if necessary *see ingredient note
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 cups finely chopped kale
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon cinnamon
  • 1 cup finely chopped celery
  • 1 cup chopped toasted walnuts
  • ½ cup dried cranberries


  1. Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt and pepper and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, 18 to 22 minutes. Remove from heat and let sit undisturbed 5 minutes. Remove lid, stir in kale, cover and let sit.
  2. Meanwhile, preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  3. Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes.
  4. Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.
  5. Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, 22 to 30 minutes.


To make ahead: Can be prepared through step 4 up to 24 hours in advance. Heat covered with foil for 20 minutes before removing foil and continuing with directions in step 5.


  • Serving Size: 1 cup
  • Calories: 207
  • Sugar: 5 g
  • Sodium: 743 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 19 g
  • Fiber: 5 g
  • Protein: 6 g



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