Potatoes and protein rich quinoa, mixed with your favorite fall flavors, over a delicious twist on classic stuffing.
1 cup dry quinoa
2 sweet potatoes, cut into small wedges
2 large apples, cut into ½” pieces
1 tbls lemon juice
½ cup maple syrup, divided into 2 portions
1 tbls melted coconut oil
1 tbls fresh thyme
1 cup chopped hazelnuts
Ground cinnamon, ginger and sea salt to taste
Fresh or dried cranberries for garnish
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.
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 Maple Syrup, coconut oil and a few pinches of cinnamon, ginger and salt. Roast for about 35-40 minutes until tender.
Combine the quinoa with the roasted mixture and the remainder of the maple syrup in a large bowl. Fold in thyme and hazelnuts. Season to taste.