Gluten-Free Quinoa Stuffing

Bring 4 cups of water to a boil, then add your quinoa in and turn heat down to low. Let the pot simmer for 8 – 10 minutes, turning off the heat when the water is absorbed. Leave the pot covered and let it stand for a while as the rest of the meal cooks.

Preheat the oven to 400 degrees F.

Toss your diced sweet potatoes, shallot and garlic in a large bowl with olive oil and a bit of salt and pepper. Grease a baking sheet with cold pressed olive oil spray and spread the potato mixture out. Roast for 15 – 20 minutes, flipping the potatoes at half way through.

Add the roasted vegetables and quinoa together in a large bowl. Toss in your cranberries and toasted pecans and fluff to combine. Now add your seasonings: apple cider vinegar, cumin, red pepper flakes, salt and pepper. Give the bowl a few gentle tosses and you’re done!