Gluten-Free Quinoa With Sweet Potatoes And Dried Cranberry Stuffing Recipe

Name: Gluten-Free Quinoa With Sweet Potatoes And Dried Cranberry Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Water; 1/2 cups Red Quinoa; 1/2 cups Regular Quinoa [white]; 3 whole Medium Sweet Potatoes, Peeled And Diced; 1/2 whole Medium Red Onion, Chopped; 1 clove Garlic, Minced; 1 Tablespoon Olive Oil, Plus Extra For Drizzling; Salt And Pepper, to taste; 2 teaspoons Cumin; 1/2 cups Dried Cranberries; 1/4 cups Toasted Pecans, Chopped; 3 Tablespoons Parsley, Chopped

Servings: persons

1-1/2 cup Water
1/2 cups Red Quinoa
1/2 cups Regular Quinoa [white]
3 whole Medium Sweet Potatoes, Peeled And Diced
1/2 whole Medium Red Onion, Chopped
1 clove Garlic, Minced
1 Tablespoon Olive Oil, Plus Extra For Drizzling
Salt And Pepper, to taste
2 teaspoons Cumin
1/2 cups Dried Cranberries
1/4 cups Toasted Pecans, Chopped
3 Tablespoons Parsley, Chopped

1
In a medium saucepan, add 1 1/2 cups water, quinoa (both kinds), and season with a dash of salt; bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool. Put into a medium sized bowl.
2
Preheat oven to 375 degrees F.
3
Cover a baking sheet with foil, spray with non-stick spray, add sweet potatoes, onions and garlic. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.
4
Then, combine the sweet potatoes mixture with the cooked quinoa. Drizzle with a bit of olive oil (optional). Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.
5
Enjoy!

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup Water, 1/2 cups Red Quinoa, 1/2 cups Regular Quinoa [white], 3 whole Medium Sweet Potatoes, Peeled And Diced, and more.

Yes, Gluten-Free Quinoa With Sweet Potatoes And Dried Cranberry Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Quinoa With Sweet Potatoes And Dried Cranberry Stuffing

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