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Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Authornewmm
DifficultyBeginner

Yay! We all made it through Halloween...are you ready to start thinking about Thanksgiving? I sure hope so because I have been recipe testing lots of great new recipes that I can't wait to share with you.

Raise your hand if you love stuffing. OK. Great! How about a new twist on this classic holiday side dish.

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 cup (212 g) dry Quinoa, cook according to package directions
 2 (265 g) Sweet Potatoes, cut into small wedges
 2 large Apples, cut into 1/2" pieces (I like Granny Smith)
 1 tablespoon Lemon Juice
 1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
 fine Sea Salt
 2 tablespoons melted Coconut Oil
 a few pinches ground Cinnamon
 a few pinches ground Ginger
 1 tablespoon fresh Thyme leaves
 1 cup Hazelnuts, chopped
 Fresh or Dried Cranberries for garnish

1

Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.

2

Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don't turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.

3

Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

Ingredients

 1 cup (212 g) dry Quinoa, cook according to package directions
 2 (265 g) Sweet Potatoes, cut into small wedges
 2 large Apples, cut into 1/2" pieces (I like Granny Smith)
 1 tablespoon Lemon Juice
 1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
 fine Sea Salt
 2 tablespoons melted Coconut Oil
 a few pinches ground Cinnamon
 a few pinches ground Ginger
 1 tablespoon fresh Thyme leaves
 1 cup Hazelnuts, chopped
 Fresh or Dried Cranberries for garnish

Directions

1

Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.

2

Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don't turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.

3

Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts
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