Wild rice and quinoa stuffing with sweet potatoes

Wild Rice and Quinoa Stuffing With Sweet Potatoes

Serves: 8-10 people
Ingredients:
-1 can of low -sodium, no fat chicken broth (14.5 oz)
-1 cup quinoa, rinsed
-1 cup of wild rice
-2 large sweet potatoes, cubed
-3 medium shallots, diced
-2 garlic cloves, minced
-1 tbsp thyme
-1 tbsp rosemary
-Salt and pepper
-1 tsp onion powder
-2 tbsp olive oil
-1 cup cranberries
Directions:
1. Preheat oven to 400 degrees F.
2. Add 1 cup of water and 1 cup of chicken broth to medium sauce pan. Add 1 cup quinoa, sprinkle a pinch of rosemary and thyme. Bring water to boil, than simmer for about 20 min.
3. Add 3/4 cup water and 1 cup of chicken broth to medium sauce pan. Add 1 cup wild rice, sprinkle a pinch of rosemary and thyme. Bring water to boil, cover, and than simmer for about 45 min.
4. Add the sweet potatoes, shallots, garlic cloves, 1 tbsp olive oil, onion powder, thyme, rosemary, salt, and pepper on a baking sheet. Bake for about 30 min.
5. In a serving dish, blend all cooked ingredients together, mix in cranberries. Sprinkle with thyme and rosemary.