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+ servings
Sweet Potatoes Stuffed with Quinoa, Dried Cranberries and Feta

Quinoa Stuffed Sweet Potatoes

YIELD 4 servings as an appetizer, or 2 as a main course


  • 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
  • 1/4 cup dried cranberries
  • fine salt
  • a few dashes black pepper
  • 1 to 2 ounces of feta cheese , diced


  1. Preheat oven to 400°F/200°C
  2. 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.
  3. 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.
  4. In a medium bowl, combine cooked quinoa, garlic, olive oil, lemon juice, dried cranberries, 1/2 teaspoon salt, and pepper. Gently add the feta into quinoa mixture.
  5. 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.