Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

By blum099

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

Preparation

Step 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.
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.