Quinoa Stuffing - alive magazine

Ingredients

• 4 tsp grapeseed or sunflower oil, divided
• 1 1/2 cups tri-colored quinoa
• 2 1/2 cups low-sodium vegetable broth
• 2 tsp dry sage
• 2 large unpeeled sweet potatoes, scrubbed and cubed
• 4 peeled shallots, sliced in half
• 1/2 tsp salt
• 2 celery stalks, sliced
• 2 unpeeled Bosc pears, ripe but firm, chopped
• 1/2 cup pecan halves, chopped
• 1/3 cup dried cherries (optional)
• 2 Tbsp fresh thyme
• 2 Tbsp chopped fresh rosemary
• 2 Tbsp cider vinegar