- 1 large sweet potato, diced
- 1/4 teaspoon each sea salt and ground black pepper
- 1/2-1 tablespoon coconut or olive oil
- 1cup tricolor quinoa, rinsed and drained *
- 2tablespoon butter, divided; 1 tablespoon melted
- 1/2 onion, chopped
- 1 shallot, chopped
- 2 celery stalk, chopped
- 2tablespoons each fresh thyme and sage, coarsely chopped
*If you can't find tricolor quinoa (I use Trader Joe's) substitute regular or red quinoa in its place.
I like to add in roasted chestnuts for a really traditional taste to the stuffing. I typically roast them in with the sweet potatoes. Mix them in with the quinoa and onion-celery mixture when assembling the stuffing.
You can make the stuffing ahead of time and refrigerate but leave out the 1 tablespoon melted butter until you are ready to reheat and serve. To reheat, drizzle with the melted butter and place in a preheated 375 degree F oven uncovered. Bake for 10-15 minutes until heated through. You may want to add a few tablespoons of water or vegetable broth if it seems dry to remoisten the quinoa.
The first time I tested this I added small chunks of fontina cheese on top with the diced sweet potatoes prior to heating in the oven. While my kids liked the addition of the cheese, I felt it overpowered the dish as a substitute for stuffing. If you'd like, however, to serve this as a vegetarian main dish and would like a bit more substance try grating in 1-2 ounces of fontina cheese to the quinoa-onion mixture just prior to topping with the sweet potato pieces.