A great alternative to breaded stuffing or just a delish side dish from With Style and Grace.
Quinoa, Sweet Potato and dried Cranberry Stuffing
[adapted from Gluten-free Goddess]
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 and onions – season with salt and pepper and toss to coat. Roast for 20-25 minutes, until soft.
Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil. Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.