Honey-Lime Quinoa Stuffed Sweet Potatoes

So, flat dinners on a Sunday are starting to become somewhat… extravagant. Mainly because I keep forcing my Pinterest habits on everyone when it’s my turn, but they don’t seem to mind. Cooking for lots of people is far more fun than cooking for one, and having willing subjects to test out veggie recipes on is just too tempting. So this week, I made Honey-Lime Quinoa Stuffed Sweet Potatoes, and if I may say so myself, they were pretty good (obviously aided by Elisabeth’s amazing salad making skills, and Dave’s diabetes-inducing walnut caramel dessert, and Dark & Stormy’s).

sweetpotato

Honey-Lime Quinoa Stuffed Sweet Potatoes
(Adapted ever-so-slightly from CookingClassy.com)
6 servings

6 sweet potatoes
1 cup uncooked quinoa
1 3/4 cup vegetable stock
1 Tbsp olive oil
1 cup chopped onion
1 clove garlic
1 tin black-eyes beans, drained and rinsed
1 1/2 cups frozen sweetcorn
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp caynenne pepper
3 1/2 Tbsp fresh lime juice
3 1/2 Tbsp honey
1/2 cup Applewood cheese (this stuff is awesome)

♥ Heat up the oven to 200°, give the sweet potatoes a scrub and stab them a few times with a fork, then pop them on a baking tray and into the oven for about 40 minutes.
♥ When you have about 20 minutes to go, make the stock in a saucapan, and add the quinoa, bring to the boil and then turn down to a low heat. Put a lid on, and leave to simmer for 10-15 minutes, until the stock has all been absorbed.
♥ In a frying pan, sauté the onions and garlic, add in the beans and sweetcorn, to mix together.
♥ Put the onion mixture and the quinoa in a bowl, and add the honey, lime juice, cumin, paprika, and pepper. Stir it all together and try not to eat it all.
♥ Get your potatoes out of the oven, and cut them in half. Scoop out a bit of the potato from the middle, and fill them up with the quinoa. Sprinkle some cheese on the tops, and pop them under the grill for five minutes or so, until the cheese has melted.
♥ Gather awesome flatmates to make an epic salad of peppers and broccoli and spinach and broad beans and goats cheese with mustardy dressing, and rum cocktails, and then EAT IT ALL (until at least one of you kind of hates yourself a bit). And then have dessert.

Instagram//@terri_jane

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