Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings
1 cup (212 g) dry Quinoa, cook according to package directions
2 (265 g) Sweet Potatoes, cut into small wedges
2 large Apples, cut into 1/2″ pieces (I like Granny Smith)
1 tablespoon Lemon Juice
1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
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
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.
Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
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.