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Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

  20 rater(s)

If you have adopted the healthy lifestyle and are looking to make a change this holiday season, we applaud your health goals. Since Thanksgiving is right around the corner, this quinoa stuffing may come in handy.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 1 c dry Quinoa, cooked according to package directions
  • 2 large apples, cut into small cubes
  • 1 tbsp. freshly squeezed lemon juice
  • 2 sweet potatoes, cut into small cubes
  • 1/2 c pure maple syrup, divided in 1/2
  • sea salt, to taste
  • 2 tbsp. melted coconut oil
  • a few pinches ground cinnamon
  • a few pinches ground ginger
  • 1 tbsp. fresh thyme leaves
  • 1 c hazelnuts, chopped
  • dried Cranberries for garnish (unsulfured and free of preservatives)


  1. Rinse the quinoa and add it to a saucepan, along with 2 cups of water and a pinch of sea salt. Bring to a boil and then reduce to a simmer. Total cooking time should last 20 minutes. Fluff with a fork and remove from the heat.
  2. Preheat oven to 400 F. Coat the apples with the lemon juice to avoid browning. Toss the apples with the sweet potatoes, 1/4 cup of maple syrup, coconut oil, a few pinches of cinnamon, ginger, and thyme. Place this mixture in a baking pan and place it on the center rack in the oven. Bake for about 35-40 minutes, until tender and fragrant.
  3. Remove the sweet potato mixture from the oven and empty it into a large serving bowl. Stir in the quinoa, remaining 1/4 cup of maple syrup, and hazelnuts. Mix well and then taste and season as necessary. Top with optional dried cranberries, serve, and enjoy!