I love sweet potatoes and this is a good way to enjoy them at their best, roasted with a gorgeous crispy skin. This is also a super nutritious meal! The sweet potatoes are full of potassium; vitamins B6 , E and C; beta carotene; maganese and fibre, while the quinoa contains high quality complete protein containing all nine essential amino acids, as well as high amounts of vitamins and minerals. I also use quinoa to stuff butternut squash, peppers and tomatoes.
- 1 large sweet potato
- 1/2 cup quinoa
- 1 small onion
- 2 cloves garlic
- Handful of pine nuts
- 1 tsp dried sage
Rub the sweet potato with olive oil and roast in an oven at 200 degrees Celsius for 30 – 40 minutes -cooking time will vary depending on the size of the sweet potato, slide a knife through to check if it’s fully soft. Meanwhile, cook the quinoa. I cover the quinoa with a little boiling water in a saucepan, just enough to cover the grains. Then bring to the boil slowly and steam with the lid on over a very low heat until the water has evaporated. Chop the onions and crush the garlic, saute the onions for a few minutes until translucent and then add the garlic towards the end. Add the onions and garlic to the cooked quinoa. Season with salt and pepper and then add the sage and pine nuts. When the potato is done, slice it open and top with the quinoa mixture.
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