Quinoa Stuffed Sweet Potatoes
by Bree Laliberte
Feeds two+ left over quinoa
1 cup of quinoa
2 large sweet potatoes
6 brussel sprouts
1/4 of a large onion
4 large cloves of garlic
1 tablespoon of butter
2 teaspoons of yellow curry powder
2 teaspoons of masala seasoning
1 teaspoon of salt
sprinkle of cinnamon
sprinkle of nutmeg
Preheat oven to 400
bake sweet potatoes 35-40 minutes, or until thoroughly cooked through and lightly blackened on the bottom. Poke with fork to test.
Pour 1 cup of quinoa into pot, add 2 cups of water a pinch of salt and one diced clove of garlic. cook on medium high for 20 minutes, until grain is tender and the germ ring has separated.
chop up brussel sprouts onion and 3 cloves of garlic. Saute in frying pan with butter until tender and golden brown.
Pour cooked quinoa into frying pan with veggies, add butter as needed. mix in spices, keep cooking the quinoa mixture on medium low until the quinoa becomes lightly toasted.
Remove sweet potatoes from the oven, slice open length wise, mash up sweet potatoes inside the skin. Stir in butter and a pinch of salt.
To finish stuff your sweet potatoes with quinoa mixture and make it look pretty on your plate.