Crunchy Sweet Potato Quinoa Stuffing

 

Crunchy Sweet Potato Quinoa Stuffing

A healthier version of your Thanksgiving stuffing, this Crunchy Sweet Potato Quinoa stuffing is delicious and made with sweet potatoes fresh herbs and crunchy walnuts. You can add your own favorite flavors like dried cranberries, dates, celery for a little crunch. You can make this a day or two before Thanksgiving and keep it in the fridge until your ready to heat up and serve.

INGREDIENTS

4 cups of sweet potato

3 cups of Vegetable broth

2 cups of quinoa

1 red onion diced finely

3 cloves of fresh minced garlic

2 tablespoons of mixed Italian dried herbs

2 sprigs of fresh rosemary

4 leaves fresh sage

1 teaspoon Chili flakes

½ cup of chopped walnuts

2 tablespoon of apple cider vinegar

INSTRUCTIONS

Add vegetable broth and quinoa into a large pot and bring to boil and reduce to simmer for 10-15 minutes until broth is absorbed, remove from heat and fluff up with a fork.

Per-heat oven to 400’F, toss your diced sweet potatoes, onions and garlic in a large bowl, add spiced and drizzle with olive oil and toss and roast on a baking sheet in the oven for 30-40 minutes.

In a large bowl assemble the quinoa and add the sweet potato mixture together, stir in the apple cider vinegar and taster, if you need more herbs, it’s time to add them now.

Calories: 268kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 658mg | Potassium: 502mg | Fiber: 5g | Sugar: 4g |

Delicious Side Dishes

Looking for some delicious side dishes for that special occasion,  here is a low sodium green bean recipe for you to enjoy.

Low Sodium Roasted Green Beans

While you have the oven on try including this really easy low sodium Green Bean recipe, it’s so much better for you than those heavy Green bean casserole dishes.

Ingredients

• 4 cups fresh green beans stems removed
• 1 Tablespoon of extra virgin olive oil
• 1 1/4 tsp white balsamic vinegar
• 1 tsp minced garlic
• 2 lemons
• Ground Pepper
  

  Instructions

Preheat oven to 350°F.

In a large bowl, whisk together the olive oil, white balsamic vinegar, and minced garlic.
Add the beans to the bowl and toss to coat the beans liberally on all sides.

Cover a large baking sheet with aluminum foil. Arrange green beans in a single layer on the sheet.
Cut the lemons in half and place cut side down in the four corners of the baking sheet to roast with the beans. Grind pepper over beans to taste.

Roast for 15 minutes, or until green beans become lightly brown and crisp on the outside.
Remove from the oven and place in your serving dish.

Squeeze the roasted lemon halves over the dish (be careful to catch any seeds) and serve immediately.

Looking for some delicious side dishes for that special occasion,  here is a low sodium green bean recipe for you to serve.