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Quinoa, Sweet Potato and dried Cranberry Stuffing

Seasonal and Savory
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1/2 cup red quinoa
  • 1/2 cup original quinoa [white]
  • 3 medium sweet potatoes peeled and diced
  • 1/2 medium red onion chopped
  • 1 garlic clove minced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons of cumin
  • 1/2 cup dried cranberries
  • 1/4 cup pecans toasted
  • 3 tablespoons of parsley chopped
  • salt + pepper to taste

Instructions
 

  • In a medium saucepan, add 1 + 1/2 cups water, quinoa [total 1 cup], season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool.
  • Preheat oven to 375 degrees.
  • Cover baking sheet with foil, spray with non-stick, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.
  • Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.