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
- Serves: 8 servings
- Category: Sides, Entrees, Vegan, Vegetarian, Gluten-Free
- 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)
- 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.
- 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.
- 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!