Quinoa Stuffing With Sweet Potatoes, Apples, And Hazelnut

Quinoa Stuffing With Sweet Potatoes, Apples, And Hazelnut
4 from 1 ratings
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.Click Here to See More Quinoa Recipes
  • 2 large sweet potatoes, peeled and diced
  • 2 apples, peeled and chopped
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 2 tablespoon olive oil
  • 2 cup water
  • 1 cup quinoa
  • 1/2 cup chopped hazelnuts, toasted
  • 1/2 cup dried cranberries
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • salt and black pepper
  1. 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.
  2. 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.
  3. 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.