Gluten-free Quinoa with Sweet Potatoes and Dried Cranberry Stuffing

Ingredients

• 1-½ cup Water
• ½ cups Red Quinoa
• ½ cups Regular Quinoa [white]
• 3 whole Medium Sweet Potatoes, Peeled And Diced
• ½ 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
• ½ cups Dried Cranberries
• ¼ cups Toasted Pecans, Chopped
• 3 Tablespoons Parsley, Chopped

Preparation Instructions

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.

Preheat oven to 375 degrees F.

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.

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.

Enjoy!

Serves 4