Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

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 tsp liquid Stevia (Sweet Leaf Sweet Drops), divided portion in ½
• 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 Cranberries for garnish

Directions:

1. Rinse quinoa. Combine with 2 cups water and a pinch of salt.
2. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed.
3. Fluff with a fork and remove from the heat.
4. 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.
5. Toss sweet potatoes & apples with ½ tsp Stevia, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
6. Combine quinoa with the roasted mixture and the remainder of stevia (1/2 tsp).

Enjoy and Happy Thanksgiving!