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
What you’ll need:
4 sweet potatoes
1 cup quinoa
2 cups vegetable broth
1 tbsp. butter substitute like Earth Balance or olive oil
1 tbsp. 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
What you’ll do:
Bake the sweet potatoes in a 350 degree oven for 1 hour or until fork tender. Remove and let cool.
While they are cooking, make your filling. Cook the quinoa in the vegetable broth. And while that is cooking, saute the onion in the butter and olive oil with a pinch of salt until soft. Add in the kale, almonds, and cranberries and saute 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 add this to your quinoa mixture or save for a later recipe like soup or smashed 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
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