Yay! We all made it through Halloween…are you ready to start thinking about Thanksgiving? I sure hope so because I have been recipe testing lots of great new recipes that I can’t wait to share with you.
Raise your hand if you love stuffing. OK. Great! How about a new twist on this classic holiday side dish.
I love quinoa.
Pair it with crispy sweet/tangy apples, a pinch of cinnamon, roasted sweet potato wedges…
…and crunchy hazelnuts. Are you happy now? I thought so.
This is a great alternative for people on gluten free and grain free diets.
It is also great for people like me who just happen to love quinoa.
To make things even more pretty add some apple slices and fresh or dried cranberries.
I actually prefer the fresh cranberries even though they are crazy tart. Most folks prefer the sweet dried ones though.
Plan accordingly & expect people other than me to pull off the tart ones.
I also have a fun breakfast/brunch quinoa bake you should try ~ it too has sweet potatoes in it Quinoa Sweet Potato Breakfast Bake.
Have you been on the hunt for your Thanksgiving recipes yet? What unique recipes have caught your eye?
Do you tend to stick with the traditional or play around with modern twists?
- 1 cup (212 g) dry Quinoa, cook according to package directions
- 2 (265 g) Sweet Potatoes, cut into small wedges
- 2 large Apples, cut into 1/2" pieces (I like Granny Smith)
- 1 tablespoon Lemon Juice
- 1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
- fine Sea Salt
- 2 tablespoons melted Coconut Oil
- a few pinches ground Cinnamon
- a few pinches ground Ginger
- 1 tablespoon fresh Thyme leaves
- 1 cup Hazelnuts, chopped
- Fresh or Dried Cranberries for garnish
- Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
- Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don't turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
- Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.
Quinoa Recipe Links
- Apple Almond Quinoa with Maple Sausage Iowa Girl Eats
- Butternut Quinoa with Cranberries and Pepitas Daily Waffle
- Cinnamon Quinoa Bars Meaningful Eats
- Fruit and Egg Quinoa Breakfast Parfaits Family Fresh Cooking
- Green Beans with Toasted Walnuts and Quinoa Family Fresh Cooking
- Layered Quinoa Salad with Beet Vinaigrette Family Fresh Cooking
- Quinoa Recipe Round-Up Liv Life
- Quinoa Sweet Potato Breakfast Bake Family Fresh Cooking