Wednesday, November 26, 2014

Quinoa Stuffing

1 cup dry Quinoa
2 Sweet Potatoes, cut into small wedges or 1 butternut squash, peeled and diced
2 large Apples, cut into 1/2" pieces (I like Granny Smith)
1 T Lemon Juice
1/2 cup pure Maple Syrup, divided portion in 1/2
fine Sea Salt
2 T melted Coconut Oil
a few pinches ground Cinnamon
a few pinches ground Ginger (optional)
1 T fresh Thyme leaves or 1 t dried Thyme leaves
1 cup Hazelnuts, chopped
Fresh or Dried Cranberries for garnish

Rinse quinoa with cold water. 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.
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.

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.

*original recipe from

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