Quinoa Stuffing with Bread & Cranberries

Ingredients

• 1 pound gluten-free bread, cubed
• 2 cups cooked quinoa
• 1 cup dried cranberries
• 1 cup pecans, chopped
• 1 ½ tablespoons olive oil
• 3 medium yellow onions, chopped
• 5 stalks celery, chopped
• 8 cloves garlic, minced
• 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• ½ cup fresh parsley, chopped (or 3 tablespoons dried)
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tablespoon butter or Earth Balance

Instructions

Nutrition Facts (estimated)