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Quinoa Stuffing with Sweet Potatoes, Apples, and Hazelnut

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Quinoa Stuffing with Sweet Potatoes, Apples, and Hazelnut

A gluten-free and paleo diet-friendly stuffing for Thanksgiving, simple enough to make as a side dish any night of the week. Recipe courtesy of Jennie-O.

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Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 2 apples, peeled and chopped
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 2 Cups water
  • 1 Cup quinoa
  • 1/2 Cup chopped hazelnuts, toasted
  • 1/2 Cup dried cranberries
  • 2 Tablespoons lemon juice
  • 1 Tablespoon chopped fresh thyme leaves
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground ginger
  • Salt and black pepper

Directions

Preheat the oven to 400 degrees F. On a large, rimmed baking sheet, toss the sweet potatoes, apples, shallot, and garlic with the olive oil. Roast until tender, 20 to 30 minutes.

In large saucepan, bring the water to a boil. Add the quinoa. Reduce the heat to low and simmer until the water is absorbed, 17 to 20 minutes. Remove from the heat and fluff with a fork.

In a large bowl, combine the quinoa and roasted vegetables. Add the toasted hazelnuts, dried cranberries, lemon juice, thyme, cinnamon, ginger, and some salt and pepper.

Nutritional Facts
Servings8
Calories Per Serving248
Total Fat9g14%
Sugar13gN/A
Saturated1g4.9%
Protein5g11%
Carbs39g13%
Vitamin A292µg32%
Vitamin B60.3mg15.3%
Vitamin C8mg13%
Vitamin E2mg12%
Vitamin K6µg8%
Calcium50mg5%
Fiber6g23%
Folate (food)58µgN/A
Folate equivalent (total)58µg14%
Iron2mg11%
Magnesium72mg18%
Monounsaturated6gN/A
Niacin (B3)0.9mg4.3%
Phosphorus153mg22%
Polyunsaturated2gN/A
Potassium414mg12%
Riboflavin (B2)0.1mg7.2%
Sodium468mg19%
Thiamin (B1)0.2mg11.5%
Zinc1mg7%