Quinoa Stuffed Sweet Potatoes with Spinach and Cranberries

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Over the last two years, Quinoa has boomed in popularity. It’s not hard to see why, the only hard thing to see is why it took so long. With just a little research it is easy to identify some major benefits to cooking with quinoa. The two that stick out the most to me are:

  1. Quinoa is a gluten free grain! Quinoa flakes are a perfect substitute for oatmeal, quinoa flour is easy to cook with, and quinoa can easily stand in the place of rice or couscous.
  2. Quinoa is a complete protein- that means all the amino acids that we need to fill our nutritional needs are present. Can I get an halleluiah?!

This recipe provides a delicious, vegetarian, gluten-free, and vegan friendly meal. Not to mention it’s on the healthier side, made up of entirely vegetables and seeds (yes, quinoa is technically a seed).  So, the next time you have a dinner party and don’t know what to cook, I got your back. Throw some sweet potatoes on the oven and some quinoa on the stove and you’re good to go! Your guests will love this seasonal treat.

Happy cooking 🙂

-Sarah

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Ingredients:

  • 2 sweet potatoes
  • ½ cup quinoa (measured while dry)
  • 1 cup vegetable broth
  • 1 Tablespoon olive oil
  • 1 small yellow or white onion, diced
  • 1 cup raw spinach (or kale), sliced into 1-inch pieces with stems removed*
  • ¼ cup (plus) dried cranberries
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 400˚ F.
  2. Rinse the sweet potatoes, dry, and wrap in aluminum foil. Once the oven has preheated, place the sweet potatoes straight on the wire and bake for 45 minutes- 1 hour, or until fork tender.
  3. While the sweet potatoes bake, prepare the quinoa and veggies. Cook the quinoa in the vegetable broth- bringing the broth to a boil and then immediately covering and reducing to a simmer for 15 minutes, or until the liquid has been absorbed.
  4. Heat the olive oil in a large pan. Once hot, add the diced onion and a sprinkle of salt and pepper. Cook until soft, stirring regularly.
  5. Add the spinach and cranberries to the onions and sauté for about 3 minutes, or until soft. If dry, splash a little water in the pan, which will help steam the spinach.
  6.  Add the quinoa to the frying pan and mix together.
  7. Cut the sweet potatoes in half and scoop out the core. Spoon the quinoa mixture onto the sweet potato and serve!*

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Notes and Tips!:

8 thoughts on “Quinoa Stuffed Sweet Potatoes with Spinach and Cranberries

    • aresr says:

      That’s awesome! Just in time 🙂 Sweet potatoes are the beeest. I love this recipe because it’s really quite easy to make and extremly nutritious. I hope you like it as well!

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