Total Time
1 Hour
Serving Size
10 Servings
2
large sweet potatoes, peeled and diced
2
apples, peeled and chopped
1
large shallot, diced
3
garlic cloves, minced
2
tablespoons olive oil
2
cups water
1
cup quinoa
1/2
cup chopped hazelnuts, toasted
1/2
cup dried cranberries
2
tablespoons lemon juice
1
tablespoon chopped fresh thyme leaves
1/2
teaspoon cinnamon
1/4
teaspoon ground ginger
salt and black pepper, if desired
1
Heat oven to 400°F. On large, rimmed baking sheet toss sweet potatoes, apples, shallot and garlic with olive oil. Roast 20 to 30 minutes or until tender.
2
In large saucepan, bring water to a boil. Add quinoa.
3
Reduce heat to low and simmer 17 to 20 minutes or until water is absorbed.
4
Remove from heat and fluff with fork.
5
In large bowl, combine quinoa and roasted vegetables.
6
Add toasted hazelnuts, dried cranberries, lemon juice, thyme, cinnamon, ginger, salt and pepper, if desired.
Calories
240
Protein
6g
Carbohydrates
39g
Fiber
4g
Sugars
1g
Fat
8g
Cholesterol
0mg
Sodium
20mg
Saturated Fat
1g
Product information not available.