Rinse the quinoa and combine it with water and salt in a small saucepan. Bring to a boil, then reduce heat and simmer until water is absorbed.

Heat oil in a pan and sauté onions for five minutes. Add cauliflower rice, broccoli, and red pepper. Continue to sauté until slightly brown. Add mixture to the prepared quinoa.

Mix raspberry jelly and pomegranate juice in a small pot. Bring to a low boil, mixing continuously so it doesn’t burn. Add the garlic and cook for five minutes until a third of the liquid has evaporated, making sure it doesn’t burn.

Combine the potato starch with water to make a slurry. Stir the slurry into the jelly and juice mixture and mix well. Cook until the glaze begins to thicken.

Place two tablespoons of stuffing into each capon or chicken breast. For capons, you can cut each one in half to have 12 mini capons and use 3/4 tablespoon to one tablespoon stuffing per piece. Roll the chicken closed, place them seam-side down in an oven-to-table dish, and cover.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Bake capons for 35 minutes, or 25 minutes for chicken breast.

Remove from oven, brush with pomegranate-raspberry glaze, and increase the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

Return chicken to the oven. Roast uncovered for 40 minutes for capons or 20 minutes for chicken breast.

Remove chicken from the oven and cover with aluminum foil. Let rest for 15 minutes.