Quinoa Salad Stuffed Sweet Potato
Fresh and satiating, this Mediterranean salad stuffed sweet potato is the perfect lunch to pack for a healthy meal at the office.
Servings: 2
Ingredients
- 2 sweet potatoes
- 2 teaspoon butter
- ½ cup quinoa
- 4 cherry tomatoes cut into quarters
- ½ cucumber cut into small cubes
- ½ small red onion finely diced
- 5-6 Kalamata olives diced
- 1 small bunch parsley roughly chopped
- 1 garlic clove minced
- 1 teaspoon sumac
- 2 teaspoon extra virgin olive oil
- 1 tablespoon lemon juice
- A pinch sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 200°C/400°F.
- Rinse the sweet potatoes, pierce with a fork all around then onto a baking sheet lined with parchment paper, and bake for 30 minutes until tender, then remove from the oven.
- Cut the sweet potatoes open and spread 1 teaspoon Smart Balance butter over their hot flesh, and set aside.
- While the potatoes are baking add quinoa into a sauce pan with 1 cup purified water, and bring to boil over medium heat, then simmer for 15 minutes over low heat until cooked. Transfer into a medium bowl and set aside to cool.
- Add the cucumber, tomatoes, olives, garlic and onion into the bowl with quinoa, drizzle with olive oil, add lemon juice, season with salt and pepper and toss to combine.
- Stuff the sweet potatoes with the quinoa salad and pack to go.