Tricolor Quinoa-Sweet Potato Stuffing

Tricolor Quinoa-Sweet Potato Stuffing

Tricolor Quinoa-Sweet Potato Stuffing
I created this delicious, gluten-free stuffing for the Mystic Meals Under the Moon's November Full Moon Dinner. I wanted the menu to honor the month's Thanksgiving holiday but with a twist. Although it played sidekick to a roasted salmon dish, this stuffing could easily stand alone both in flavor and sustenance. Even if you don't want to give up your traditional holiday stuffing try this amazing whole grain recipe sometime during the holiday season.
    Servings
    4people; 6 as side dish
    Cook Time
    30minutes
    Meal Plan
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    Servings
    4people; 6 as side dish
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 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
    Instructions
    1. Preheat the oven to 425 degrees F.
    2. Combine the diced sweet potato, salt and pepper and oil in a large roasting pan. Toss to coat evenly, making sure the sweet potato pieces are in one layer and not overlapping. Bake for 20 minutes, turning once to evenly brown.
    3. To cook the quinoa: bring 1 3/4 cup of water and the quinoa to a boil. Reduce the heat to medium, cover and cook for 12-15 minutes or until all the water is absorbed and quinoa is tender. Remove from heat, fluff and set aside.
    4. Heat a large skillet that can be put in the oven (I use my cast iron skillet) over medium-high heat. Melt 1 tablespoon butter and add in the onion and following two ingredients (through shallots). Saute until onions and shallots are translucent and celery is tender. Remove from heat and set aside.
    5. To assemble stuffing: Reduce heat to 375 degrees F. Add the quinoa to the onion-celery mixture. Fold in the fresh herbs and season with salt and pepper, to taste. Place the roasted sweet potato pieces evenly on top of the quinoa stuffing. Drizzle the tablespoon of melted butter evenly on top of the stuffing and sweet potatoes. Place in the oven and heat through for 5 minutes. Serve immediately or at room temperature.
    Recipe Notes

    *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.

     

     

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