Quinoa Stuffing

  • 1 cup dry IntegriPure® Organic Quinoa
  • 2 sweet potatoes, cubed
  • 2 large apples, cubed roasted sweet potato and apples for quinoa stuffing
  • 1 tablespoon lemon juice
  • 1/2 cup pure maple syrup, divided in half
  • 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

Servings: 6


  1. 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.
  2. Preheat oven to 400 F with the rack in the middle. Coat apples with lemon juice so they don't turn brown. Toss sweet potatoes and apples with 1/4 cup of maple syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
  3. 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 adapted from Marla Merideth. 

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