- 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 package Hodgson Mill Red 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
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