Quinoa & Spinach Stuffed Sweet Potatoes

Ingredients:

2 sweet potatoes
6 handfuls of spinach, roughly chopped
1 clove of garlic, minced
2 tablespoons olive oil
½ cup uncooked quinoa
1 cup chicken stock, veggie stock, or water
¼ cup pecans, chopped
¼ cup dried cranberries
2 ounces goat cheese, crumbled (can substitute feta)
Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. Cut clean sweet potatoes evenly in half lengthwise and place face down on a baking sheet. Brush on a light layer of olive oil, and sprinkle salt and pepper on the skins. Roast for approximately 30 minutes or until they are tender.

3. While sweet potatoes are roasting, rinse quinoa under running water, and set aside. Bring chicken stock to a boil in a small saucepan. Pour quinoa into the saucepan with the stock, and stir. Bring the chicken stock down to a simmer, and allow the quinoa to cook for approximately 15 minutes. It is done when it looks like it has popped, and there is no excess liquid.

4. After quinoa is cooked, place olive oil in a large sauté pan over medium heat. Add garlic and chopped spinach, and cook until spinach is wilted (approximately three to four minutes). Remove from heat, and stir in cooked quinoa, pecans, cranberries, and salt and pepper to taste.

5. After the sweet potatoes have roasted, use a spoon to press down the center so it is more open for the filling.
6. Spoon the filling into each sweet potato evenly. Add crumbled goat cheese to each and serve. 

These make a very flavorful and healthy side dish for baked chicken or fish. And with as much protein as you get in these potatoes, feel free to have them for lunch with a salad. They are excellent the next day.

Click for a printable recipe.