Healthy with Jodi

Sweet Potato Quinoa Cranberry Stuffing

    Sweet Potato Quinoa Cranberry Stuffing

    Gluten Free, Vegan, Vegetarian 

    Happily serves 4


    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.

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