2 medium sized sweet potatoes
6 cups of baby spinach – roughly chopped
1 clove of garlic – minced
1 tbs olive oil
1 1/2 cups of cooked quinoa
1/4 cup of pecan pieces
1/4 cup dried cranberries
1 to 2 ounces of feta cheese – diced
6 twists of black pepper from a pepper mill
A pinch of salt
Preheat oven to 400 degrees.
Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
Use pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.
While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes.
Remove from heat.
Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
Gently toss feta into quinoa spinach mixture.
When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.
Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.