Black & White Quinoa Dressing - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Dress up your dressing during the holidays with this lovely whole-grain dish packed with butternut squash and pecans! The rich array of autumnal flavors will pair perfectly with your favorite celebratory main course, providing a filling option that will tempt your omnivore friends and delight your vegetarian guests.


  • 1 cup quinoa
  • ¾ cup black quinoa
  • 2 Tbsp. olive oil, divided
  • ¾ lb. butternut squash, diced
  • ½ tsp. salt
  • Pepper to taste
  • 1 onion, finely chopped
  • 1 cup diced celery
  • 1 Tbsp. fresh thyme leaves
  • 2 cloves garlic, minced
  • ½ cup pecans, coarsely chopped
  • ⅓ cup dried cranberries
  • 2 Tbsp. chopped fresh sage


  1. Cook quinoa according to package directions.
  2. While quinoa cooks, heat 1 tablespoon oil over medium-high heat in a large, heavy-bottomed skillet. Sauté the squash, stirring often, until it is tender and lightly browned (15-20 minutes).
  3. Season with salt and pepper and transfer to a bowl. Turn the heat down to medium and add the remaining oil and the onion. Cook, stirring often, until the onion begins to soften (4-5 minutes).
  4. Add celery and thyme. Cook, stirring often, until celery is just tender (3-4 minutes). Add the garlic and cook until fragrant (30 seconds). Transfer to the bowl with the squash.
  5. Add the quinoa and remaining ingredients and stir together. Reheat in a casserole dish in oven, if needed, to serve warm.
Nutritional analysis per serving: Calories 150; Total Fat 6g (8% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 90mg (4% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 3g (11% DV); Total Sugars 4g; Includes 2g Added Sugars (4% DV); Protein 4g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 6% DV; Manganese 30% DV; Copper 20% DV; Folate 15% DV.
Recipe by Guiding Stars at
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