A large white baking dish full of quinoa stuffing topped with apples and cranberries.

Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

This quinoa stuffing is the perfect side for a healthier Thanksgiving dinner.


  • 1 cup (212 g) dry quinoa, cook according to package directions
  • 2 (265 g) sweet potatoes, cut into small wedges
  • 2 large apples, cut into 1/2″ pieces (I like Granny Smith)
  • 1 tablespoon lemon juice
  • 1/2 cup (100 ml) pure maple syrup, divided portion in 1/2
  • fine sea salt
  • 2 tablespoons melted coconut oil
  • a few pinches ground cinnamon
  • a few pinches ground ginger
  • 1 tablespoon fresh thyme leaves
  • 1 cup hazelnuts, chopped
  • fresh or dried cranberries for garnish


  • Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
  • Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the maple syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
  • Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts.
  • Season to taste with more salt and spices.

Recipe credit: Marla Meredith

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