Sweet Potato Quinoa Cranberry Stuffing
Gluten Free, Vegan, Vegetarian
Happily serves 4
ALL ORGANIC INGREDIENTS
1 cup Tricolor sprouted quinoa, rinsed
2 diced Sweet potatoes
1/2 red onion
1 crushed garlic clove (cut and let sit 5 mins)
1 TBSP Coconut oil
2 tsp Cumin
3 TBSP Chopped parsley
1.5 C Bone broth
Sea Salt & White Pepper to taste
Optional: 1/2 C cranberries
Optional: 1/4 C pecans
Preheat oven to 375
Rinse Quinoa. Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed. Do not over cook. Remove from heat and let cool.
On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.
Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.