Cranberry Quinoa Stuffed Sweet Potatoes
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8 items
- 8 small sweet potatoes
- 5.3 oz quinoa
- large handful of dried cranberries
- 1 handful of parsley
- 1 tablespoon olive oil
- 1 vegetable stock cube
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 400°F.
Step 2
Place the sweet potatoes in a baking tray.
Step 3
Using a fork, poke holes in the sweet potatoes and cook in the oven for 45-55 minutes until soft.
Step 4
Put the stock cube in a pan and cover with 300ml of water, bring to the boil over a medium heat.
Step 5
Place the quinoa in the pan and cook for 10-15 minutes until soft. Once cooked, remove from heat and drain.
Step 6
While the quinoa is still warm, mix through the cranberries, chopped parsley, the olive oil and a pinch of salt and pepper.
Step 7
Cut your sweet potatoes in half and scoop out some of the flesh into a bowl, mixing well with the quinoa cranberry mix.
Step 8
Once combined, spoon an equal amount of the quinoa mixture in each sweet potato before serving.
Step 9
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