Nutty Cranberry, Currant, and Apple Quinoa Stuffing

Makes 6-7 cups

Ingredients:
1 T. coconut oil, ghee, or organic butter
1 large sweet onion, chopped
4 garlic cloves, minced
2 c. celery, diced
2 c. uncooked white, red, or black quinoa
2 c. vegetable broth or chicken broth
2 c. water
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1 tsp. thyme
1 tsp. sea salt
ground black pepper (to taste)
1 c. pecans, chopped
1/2 cup dried cranberries (apple juice sweetened)
2 red or green apples, cored and chopped (choose red if you want sweet, green for tart)
1/4 cup currants, dates (pitted), or raisins

Directions:
1. In a large sauté pan or pot, heat coconut oil on stove over medium-high heat. Add onion and sauté for 5-7 minutes or until translucent. Add celery and garlic and cook for 5 more minutes.

2. Add quinoa, broth, water, and herbs (sage, rosemary, thyme) and bring to a boil. Reduce heat so that mixture is simmering and cover pot with lid. Simmer for 25 minutes, intermittently stirring so quinoa does not stick to bottom of pan.

3. Remove lid and simmer until liquid is absorbed and quinoa is cooked through.

4. Add sea salt, black pepper, pecans, cranberries, apples, and currants. Stir until well-mixed. Serve warm and enjoy!

NOTE: If you would like the apples more caramelized and soft, add just before step 3 and let simmer for the remaining amount of time.