Thanksgiving is two weeks from tomorrow, and if you’re hosting this year, you’ve no doubt started to plan your holiday dinner menu. Stuffing is the traditional accompaniment to the Thanksgiving turkey, but it’s not always the most figure-friendly dish. Our quinoa stuffing recipe, adapted from this one on Family Fresh Cooking, is an excellent gluten and dairy-free alternative to traditional stuffing, and gives you tons of added health benefits from the quinoa and sweet potatoes.


Adapted from Family Fresh Cooking
Makes 8 servings

2 sweet potatoes, peeled
2 large apples, peeled and cored
1 tbsp. lemon juice
2-3 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 cup dry quinoa
1 tbsp. fresh or 1 tsp. dried thyme
2-3 tbsp. maple syrup
3/4 cup chopped pecans
1/2 cup fresh or 1/4 cup dried cranberries

Preheat oven to 400 F. Chop sweet potatoes and apples into small pieces so that they are approximately the same size. Toss the apples in lemon juice to prevent browning, then toss with sweet potatoes, oil, salt, cinnamon and ginger. Spread onto a foil-lined baking sheet and roast for 35-40 minutes until tender.

Meanwhile, combine quinoa with two cups of water and a pinch of salt. Bring to a boil over medium high heat, then simmer on low for 15-20 minutes until all water is absorbed. Fluff with a fork and transfer to a large bowl.

When the apples and sweet potatoes are done, add them along with maple syrup to quinoa and combine. Fold in thyme, pecans and cranberries. Season with additional salt, spices and/or syrup if desired.