Quinoa, Sweet Potato and Dried Cranberry Stuffing

I'm not quite sure why this is called a stuffing. I feel like it's more of a salad, but warm... I guess you call that a side dish!

Quinoa, Sweet Potato and dried Cranberry Stuffing

[adapted from Gluten-free Goddess]

Ingredients

• 1/2 cup red quinoa
• 1/2 cup original quinoa [white]
• 2 cups vegetable broth
• 3 medium sweet potatoes, peeled and diced
• 1/2 medium red onion, chopped
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons of cumin
• 1 cup dried cranberries
• 1/2 cup pecans or walnuts, toasted
• 3 tablespoons of parsley, chopped
• salt + pepper to taste

Directions
Rinse quinoa under cool water in a fine mesh strainer.  In a medium saucepan, add 2 cups vegetable broth,  quinoa [total 1 cup], season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the  water is absorbed. Remove from heat and let cool.

While quinoa is cooking, preheat oven to 375 degrees.

Cover baking sheet with foil, spray with non-stick cooking spray, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 35 to 40 minutes, or until soft.

Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, cranberries, toasted nuts and parsley.  Season with salt and pepper.

Enjoy!