The post Sweet Potato Quinoa Stuffing (plus 2 more Recipes) appeared first on Day2Day Joys.
]]>
The older I get, the faster the holidays come around each year! My boys are eagerly counting down the days until their Grandma and Papa arrive here in Florida for Thanksgiving. It is so sweet to see the wonder of the holidays through the eyes of our children. They, of course, are also looking forward to all the treats of the season while I am trying to sneak in healthy substitutions!
Here are a few healthy side dishes for the family table this year…
You can find the Apple Pecan Acorn Squash recipe here.
Find the Garlic Green Beans With Toasted Almonds recipe here.
Sweet Potato Quinoa Stuffing Recipe
What you need:
1 C Quinoa
2 C water (or vegetable broth)
2 Sweet Potatoes
1/2 C fresh Parsley
1/2 CPecan halves
1/2 C dried Cranberries (soaked in water)
Cinnamon
Maple Syrup
What to do:
Pour the dry Quinoa into a saucepan and heat on high briefly (1-2 minutes) to toast. Toasting really brings out the nutty flavor of the Quinoa. Toss or stir constantly in the pan to keep from burning. Turn heat down to medium/low and add water or broth. Let simmer about 20 minutes or until soft. While the Quinoa cooks, slice the Sweet Potatoes into bite size pieces and bake or grill until soft. I use the indoor grill and cook for about 20 minutes on 350 degrees. Allow more time if baking in the oven. In a large bowl, mix together cooked Quinoa and Sweet Potatoes, then add fresh chopped Parsley, Pecan halves and soaked cranberries. Sprinkle with cinnamon and/or drizzle with Maple Syrup and serve warm.
What is your family’s favorite holiday side dish?
The post Sweet Potato Quinoa Stuffing (plus 2 more Recipes) appeared first on Day2Day Joys.
]]>