November 19, 2015
Quinoa Stuffed Sweet Potatoes
4 sweet potatoes
1 cup (225g) quinoa
2 cups (450ml) vegetable broth (stock)
1 tablespoon Earth Balance or similar buttery spread
1 tablespoon olive oil
1 small onion, diced
2 cups (450g) kale, broken into 1-inch pieces
1/2 cup (115g) dried cranberries, plus more for garnish
Salt and pepper to taste
Bake the sweet potato in the oven at 350 degrees F (175 degrees C) for 1 hour, or until fork tender.
Bring the vegetable broth to a boil in a large pot. Then, add the quinoa and reduce to a simmer. Cook the quinoa for about 20 minutes, or until tender.
While the potatoes and quinoa are cooking, sauté the onion in the buttery spread and olive oil, with a pinch of salt. Add in the kale, almonds and cranberries and continue sautéing until the kale is soft, about 3 minutes. Add the cooked quinoa to the frying pan and mix together.
Cut the sweet potatoes in half lengthwise and scoop out a bit of the flesh to create a bowl shape. Spoon in the quinoa mixture and add a few dried cranberries to each potato for garnish. Serve warm.