ROASTED SWEET POTATOES STUFFED WITH QUINOA AND SPINACH

These stuffed sweet potatoes with quinoa and spinach make a delicious and colorful entree or side dish.  Tender, healthy sweet potatoes are roasted and then topped with a flavorful mixture of quinoa, spinach, cranberries, pecans and feta cheese.

ROASTED SWEET POTATOES STUFFED WITH QUINOA AND SPINACH

INGREDIENTS
  1. 2 medium sized sweet potatoes
  2. 6 cups of baby spinach – roughly chopped
  3. 1 clove of garlic – minced
  4. 1 tbs olive oil
  5. 1 1/2 cups of cooked quinoa
  6. 1/4 cup of pecan pieces
  7. 1/4 cup dried cranberries
  8. 1 to 2 ounces of feta cheese – diced
  9. 6 twists of black pepper from a pepper mill
  10. A pinch of salt

INSTRUCTIONS
  • Preheat oven to 400 degrees.
  • Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
  • Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
  • I used pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.
  • While the sweet potatoes are roasting, add olive oil to a large saut√© pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.