YUMY TIME: Roasted sweet potatoes stuffed with quinoa and spinach

INGREDIENTS

4 medium sized sweet potatoes
5 cups of baby spinach – roughly chopped
1 clove of garlic – minced
1 tbs olive oil
1 1/2 cups of cooked quinoa
1/4 cup of pecan pieces
1/4 cup dried cranberries
1 to 2 ounces of feta cheese
5 twists of black pepper from a pepper mill

INSTRUCTIONS

1. Preheat oven to 380 degrees.
2. Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
3. Roast sweet potatoes for 35 to 45 minutes until the sweet potatoes are tender and soft.
4. For the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.
5. While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 5 minutes. Remove from heat.
6. Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
7. Gently toss feta into quinoa spinach mixture.
8. When sweet potatoes are ready, remove from the oven and let cool slightly.
9. Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
10. Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.

Enjoy!

Source: http://greenvalleykitchen.com/roasted-sweet-potatoes-stuffed-with-quinoa-and-spinach/