Quinoa Stuffed Sweet Potatoes | Greek Quinoa Recipe

Greek Quinoa Stuffed Sweet Potatoes

We used white quinoa to put together a hearty Greek salad filled with cherry tomatoes, red onion, cucumber, and kalamata olives. Stuffed into roasted sweet potatoes, this is one satisfying side dish. Bake the sweet potatoes ahead of time for a quick weeknight assembly.

Servings: 6, as a side dish

Author: Chosen Foods

Ingredients

3 sweet potatoes
½ cup white quinoa
1 cup filtered water
2 oz cherry tomatoes
¼ cup diced red onion
½ large bell pepper chopped
½ seedless cucumber chopped
10 kalamata olives halved
2 oz feta cheese crumbled
½ cup chopped parsley

For the dressing

3 tbsp tahini paste
3 tbsp Chosen Foods 100% Pure Avocado Oil
1 tbsp fresh lemon juice (about 2-3 lemon slices, squeezed)
2 tbsp red wine vinegar
2 tsp honey
1 clove garlic minced
1 tsp sea salt
½ tsp black pepper
½ tsp dried oregano

Directions

1. Preheat the oven to 400°F. Wrap the sweet potatoes in foil and place them on a baking sheet. Bake for 45-75 minutes, or until fork tender.

2. Prepare the quinoa by combining with the filtered water in a medium saucepan. Bring to a simmer over medium heat. Cover and reduce the heat to medium low. Cook for 20 minutes covered, or until all the liquid had been absorbed. Remove from the heat and let rest for 5 minutes. Remove the lid and fluff with a fork. Set aside to cool slightly.

3. Combine the tomatoes, red onion, bell pepper, cucumber, kalamata olives, feta, and parsley in a large bowl. Whisk the dressing ingredients together in a separate bowl and pour over the vegetables. Add the cooled quinoa and toss.

4. To assemble: cut the sweet potatoes into halves and press the flesh down with a fork to create a boat shape. Fill generously with the quinoa salad mix and enjoy!