Quinoa Stuffing With Sweet Potatoes, Apples, And Hazelnut

Name: Quinoa Stuffing With Sweet Potatoes, Apples, And Hazelnut
Ingredients: 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

JENNIE-O®|Nov. 21, 2014 2:30 pm EST

4 (1 ratings)

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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

Servings

8

Ingredients

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

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.