It’s Fall!! Well, sort of… Here in Southern California where the temperatures are said to reach the 90’s this week it hardly feels like mid October! But none-the-less I wanted to share with you a super easy and fabulous Fall recipe I whipped up the other night when some friends came over for dinner. This would make a perfect protein substitution for Thanksgiving or a fabulous side dish for those veggies and gluten-free’s coming over for dinner. I hope you enjoy as much as we did
Quinoa Stuffed Sweet Potatoes
4 sweet potatoes
1 cup quinoa
2 cups vegetable broth
2 tbsps. olive oil
1 small onion, diced
2 cups kale, broken into 1 inch pieces
1/2 cup toasted slivered almonds
1/4 cup (plus) dried cranberries
salt and pepper
Bake the sweet potatoes in a 350℉ oven for 40 minutes to 1 hour or until fork tender. Remove and let cool.
Meanwhile, bring the vegetable broth to a light boil and add the quinoa. Reduce heat to a simmer and cook covered for 10-15 minutes.
Sauté the onion in the olive oil with a pinch of salt until soft. Add in the kale, almonds, and cranberries and sauté until the kale is soft, about 3 minutes. Add the finished quinoa to the frying pan and mix together.
Slice each sweet potato in half lengthwise and scoop out the filling. You can either dice into cubes and add this to your quinoa mixture or save for a later recipe like soup or mashed potatoes.
Fill each potato shell with the quinoa filling and bake in a 350 degree oven for twenty minutes or until warm. Serve immediately.
** These can be stuffed the day before and baked the day of.
Check out my new line of tee shirts available for a limited time here! http://teespring.com/leslie-durso-apparel