Quinoa never really had a place at the Thanksgiving table, but now I believe it does.

This dish includes a healthful repertoire of fan favorite ingredients, combined with spices to elicit a hearty Autumn scent.

If traditional stuffing isn’t your favorite (gasp!), then this dish can definitely be considered as an alternate. These flavors pair very well with poultry. And if you are wondering whether gravy can be poured over top, it has been done; which means that it has passed the Thanksgiving dinner plate test…you know when everything ends up mixed together,  covered in gravy and it still tastes like heaven??!!

This dish is a one skillet wonder–or two if you are cooking and adding chicken or sausage–which is just what you will want after all of your mixing bowls, pans, and dishes are concurrently in use.

The prep is fairly simple: add sweet potatoes and apples, salt, pepper, cinnamon, and a pinch of nutmeg and ground ginger to the skillet with melted coconut oil and toss to combine. Let cook down, stirring occasionally for 5-7 minutes.

Add the onion and kale. Cook, stirring occasionally, until slightly browned and softened (about 5-7 more minutes).

Add spinach and dried cranberries and cook for another 1-2 minutes, until wilted. Add the cooked quinoa and combine. If you are serving with chicken, sausage or leftover turkey, add in the cooked meat and heat through. Garnish with some fresh parsley, and Sriracha for some heat!

So easy, and so perfect for the holidays!

Spiced Sweet Potato, Apple and Kale Quinoa

Print Recipe!

Serves 5-6

Ingredients:

1 large sweet potato

2 cups kale

2 cups spinach

1 apple (we used Granny Smith)

½  small onion, diced

1 1/2 Tbsp coconut oil (or extra virgin olive oil).

½ tsp cinnamon

dash ground ginger

dash ground nutmeg

½ tsp pepper

½ tsp salt, or to taste

1 ½ cups cooked quinoa

1/4 cup dried cranberries

Fresh parsley, to garnish (optional)

Sriracha (optional)

Meat options:

Chicken (cooked w/ salt, pepper, and a dash of cinnamon in 1 tsp coconut oil)

Leftover turkey

Chicken Sausage (we used smoked apple and chardonnay from TJs)

Directions:

In a large nonstick skillet heat 1 1/2 tablespoon coconut oil. Add diced sweet potatoes and apples.  Add salt, pepper, cinnamon and a pinch of nutmeg and ground ginger to the pan and toss. Cook the sweet potatoes and apples for about 5-7 minutes, stirring occasionally, then add the onion and kale.

Continue to cook, stirring occasionally, until mix is slightly browned and softened. Turn the heat on medium-low and add the spinach and dried cranberries. Cook until spinach is wilted.

Add the cooked quinoa and mix to combine. If serving with chicken, sausage or turkey, add in with the quinoa and heat through. Serve with a garnish of freshly chopped parsley and a dash of Sriracha, if you like the spice!

From the Little Yellow Kitchen,

Chrissy