Gluten-Free Quinoa With Sweet Potatoes And Dried Cranberry Stuffing

• 1-1/2 cup Water
• 1/2 cups Red Quinoa
• 1/2 cups Regular Quinoa white
• 3 whole Medium Sweet Potatoes, Peeled And Diced
• 1/2 whole Medium Red Onion, Chopped
• 1 clove Garlic, Minced
• 1 Tablespoon Olive Oil, Plus Extra For Drizzling
• Salt And Pepper, to taste
• 2 teaspoons Cumin
• 1/2 cups Dried Cranberries
• 1/4 cups Toasted Pecans, Chopped
• 3 Tablespoons Parsley, Chopped

1. In a medium saucepan, add 1 1/2 cups water, quinoa (both kinds), and season with a dash of salt; bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool. Put into a medium sized bowl.
2. Preheat oven to 375 degrees F.
3. Cover a baking sheet with foil, spray with non-stick spray, add sweet potatoes, onions and garlic. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.
4. Then, combine the sweet potatoes mixture with the cooked quinoa. Drizzle with a bit of olive oil (optional). Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.
5. Enjoy!
6. Serves 4

water, red quinoa, regular quinoa, sweet potatoes, red onion, clove garlic, olive oil, salt, cumin, cranberries, ubc, parsley

Taken from tastykitchen.com/recipes/holidays/gluten-free-quinoa-with-sweet-potatoes-and-dried-cranberry-stuffing/ (may not work)