large sweet potatoes, peeled and diced
apples, peeled and chopped
large shallot, diced
garlic cloves, minced
tablespoons olive oil
cup chopped hazelnuts, toasted
cup dried cranberries
tablespoons lemon juice
tablespoon chopped fresh thyme leaves
teaspoon ground ginger
salt and black pepper, if desired
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.
In large saucepan, bring water to a boil. Add quinoa.
Reduce heat to low and simmer 17 to 20 minutes or until water is absorbed.
Remove from heat and fluff with fork.
In large bowl, combine quinoa and roasted vegetables.
Add toasted hazelnuts, dried cranberries, lemon juice, thyme, cinnamon, ginger, salt and pepper, if desired.
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