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Quinoa Stuffing with Sweet Potatoes, Apples, and Hazelnut


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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  • 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


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.