Roasted sweet potatoes with melty feta cheese is a delicious appetizer no one ever says no to in this house, and if you haven’t tried it before, you are totally missing out! I wanted to turn this appetizer into a satisfying light meal for dinner, so I stuffed it with quinoa, cranberries and feta cheese to make it rich and yummy.
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The sweet potatoes should be served warm, but the quinoa and feta mixture can either be at room temperature, or, if you prefer a warm meal, you can place the sweet potatoes with the quinoa mixture in the oven for several minutes until the cheese melts.
Quinoa Stuffed Sweet Potatoes
YIELD 4 servings as an appetizer, or 2 as a main course
Ingredients
- 2 sweet potatoes
- ½ cup uncooked quinoa (or 1 ½ cups pre-cooked quinoa)
- 1 cup water
- 1 garlic clove , grated
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup dried cranberries
- fine salt
- a few dashes black pepper
- 1 to 2 ounces of feta cheese , diced
Instructions
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Preheat oven to 400°F/200°C
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Cut the sweet potatoes in half lengthwise. Brush the tops and skins with olive oil and place them cut-side down on a baking sheet lined with parchment paper. Place sweet potatoes in the oven for 40 minutes or until completely tender.
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Meanwhile, cook the quinoa: In a medium saucepan, bring quinoa, water, and ¼ teaspoon salt to a boil. Reduce heat to low, cover, and cook for 15-20 minutes until the water has been absorbed and the quinoa is tender. Allow to cool to room temperature.
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In a medium bowl, combine cooked quinoa, garlic, olive oil, lemon juice, dried cranberries, ½ teaspoon salt, and pepper. Gently add the feta into quinoa mixture.
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When the sweet potatoes are ready and still warm, gently press the center with a spoon to create an indentation. Spoon quinoa mixture evenly over sweet potatoes. Serve while sweet potatoes are still warm.
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