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Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

  • Prep Time: 10m
  • Cook Time: 30m


  • 1 c dry Quinoa, cook according to package directions
  • 2 Sweet Potatoes, cut into small wedges
  • 2 large Apples, cut into 1/2" pieces (I like Granny Smith)
  • 1 tbsp. Lemon Juice
  • 1/2 c pure Maple Syrup, divided portion in 1/2
  • fine Sea Salt
  • 2 tbsp. melted Coconut Oil
  • a few pinches ground Cinnamon
  • a few pinches ground Ginger
  • 1 tbsp. fresh Thyme leaves
  • 1 c Hazelnuts, chopped
  • Fresh or Dried Cranberries for garnish


  1. Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
  2. Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don't turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
  3. Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.