California Fig, Quinoa, and Apple Stuffing

Stuffing

  • 2 2/3 Quinoa, cooked according to directions
  • 4 cups chopped Red Apples (skin on)
  • 1 cup California Dried Figs, diced
  • 1/2 cup Pine Nuts, toasted
  • 1/2 cup Dried Cranberries
  • 6 Tbsp. zested Navel Orange
  • 6 Tbsp. zested Lime
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Nutmeg

Garnish

  • 1 tsp. chopped Fresh Tyme
  • 1/4 cup Pomegranate Seeds

Directions

  1. Combine all the Stuffing ingredients in a large bowl; mix well.

  2. Stuff into Squash (shown), Pork Loin, Pork Chops, Poultry, etc. Bake until 165 degrees.

  3. Just before serving, garnish with fresh thyme and pomegranate seeds.