Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Potatoes and protein rich quinoa, mixed with your favorite fall flavors, over a delicious twist on classic stuffing.

INGREDIENTS:

• 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

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 Maple Syrup, coconut oil and a few pinches of cinnamon, ginger and salt. Roast for about 35-40 minutes until tender.

3. 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.