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.


  • 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


  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.

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