Description
This recipe provides a delicious alternative to traditional Thanksgiving meals, focusing on fresh ingredients and vibrant flavors.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced sweet potatoes
- 1 cup chopped kale
- 1/2 cup cranberries
- 1/4 cup pecans, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast sweet potatoes for 25 minutes until tender.
- In a saucepan, bring vegetable broth to a boil. Add quinoa and reduce heat. Simmer for 15 minutes.
- Stir in kale, cranberries, and thyme. Cook for an additional 5 minutes.
- Combine roasted sweet potatoes with quinoa mixture. Stir in pecans.
- Serve warm.
Notes
- Substitute quinoa with brown rice if desired.
- Add more vegetables like carrots or bell peppers.
- Can be made a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: alternative thanksgiving meals, quinoa recipe, vegetarian thanksgiving