Quinoa, Roasted Apple, and Sweet Potato Stuffing

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A healthy stuffing alternative - a tasty maple syrup and apple cider dressing over sweet roasted apples, sweet potatoes and fresh rosemary.


  • 5 cups sweet potatoes, peeled and cut into 1 1/2 -inch cubes
  • 5 cups apples, peeled, cored and cut into 1 1/2-inch cubes
  • 1 cup onion, chopped
  • 5 Tbsp olive oil, divided
  • 1/3 cup real maple syrup, (not pancake syrup)
  • 1/2 tsp ground cinnamon
  • 2 Tbsp fresh lemon juice, divided
  • 1 tsp kosher salt
  • 1 pkg Hodgson Mill Tri Color Quinoa, or any color
  • 1 2/3 cups water
  • 1 cup apple cider
  • 1 cup sweetened dried cranberries
  • 1/4 cup parsley, chopped (optional, to serve)


Preheat oven to 400ºF. Line one  or two large sheet pans with aluminum foil. 

In a large bowl combine sweet potatoes, apples and onions in a large bowl. Set aside.   In a small bowl, whisk together 3 Tbsp. olive oil, 1/3 cup maple syrup, cinnamon, rosemary, and lemon juice. Toss with sweet potatoes apples and onions and then spread in a single layer over prepared baking sheets. Bake at 400°F for 30 minutes (turn once), or until the sweet potatoes are browned and tender when pierced with a fork. Remove from oven and set aside. 

Warm remaining olive oil in a large pot and add the quinoa. Toast the grains for 3 minutes until they smell toasty (they may pop or crackle). Add water and apple cider. Bring mixture to a boil, cover, reduce heat and simmer 15 minutes or until most all of the liquid has been absorbed. Remove from heat, stir in dried cranberries, cover and let sit for 5 minutes. Transfer quinoa mixture to a large bowl and add the sweet potatoes and apples. Toss lightly together. 
Serve stuffing warm sprinkled with fresh chopped parsley if desired.

Notes: Makes a great Thanksgiving leftovers by stirring in some cooked chopped turkey and reheating gently - either in the microwave, or covered in a 250ºF oven.

Makes about 8-10 servings Print this Recipe

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