2 medium sweet potatoes
1/2 tsp of The Olive Bin's Garlic Olive Oil
1/2 tsp + 1 tsp of The Olive Bin's Milanese Gremolata Olive Oil
2 cloves garlic, minced
2/3 C quinoa (uncooked)
2/3 C chicken broth
2/3 C water
1/2 C baby spinach
2 T lemon juice
1/4 C feta cheese, crumbled (more to taste)
2 T pine nuts, toasted
1 T green onion, chopped (optional garnish)
Sea salt and black pepper, to taste
Loaded Savory Sweet Potatoes
Ingredients
Number Of Servings: 2
Directions
- Preheat oven to 375 degrees. Line a small baking sheet with aluminum foil.
- Brush sweet potatoes with Garlic olive oil and 1/2 tsp of Milanese Gremolata olive oil. Sprinkle with sea salt. Poke a few steam holes in sweet potatoes with fork or butter knife. Bake potatoes for approximately 1 hour, or until soft.
- Meanwhile, pour remaining 1 tsp of Milanese Gremolata olive oil in a medium pot and saute minced garlic (on medium temperature) for 2 minutes. Pour quinoa, chicken broth, and water into pot, and stir to combine.
- Bring quinoa mixture to vigorous boil, then cover and reduce heat to low. Let simmer for 15-20 minutes, until most of moisture is absorbed into quinoa. Add baby spinach, lemon juice, and feta cheese to quinoa mixture; stir, and allow rest of moisture to absorb.
- When sweet potatoes are finished baking, remove from oven and slice down the middle of each potato lengthwise (do not cut all the way through - just to create an opening for stuffing). Place heaping spoonful of quinoa stuffing into each sweet potato. Top with pine nuts and green onion.
- Serve immediately. Enjoy!
Additional Info
Adapted from a recipe from our friend, Leeann Williams
