Wednesday, October 9, 2013

Quinoa Stuffed California Sweetpotatoes

{By posting this recipe we are entering a recipe contest sponsored by the California Sweetpotato Council and are eligible to win prizes associated with the contest. We were not compensated for our time.}

Never have I ever seen such beautiful sweetpotatoes in all my life. I like to think of myself as a sweetpotato connoisseur, yet I'm not sure what people think of me as I rummage through the pile at the market. I like to choose only the brightest and cleanest of the bunch, but sweetpotatoes are often marked with bumps and bruises - something almost impossible to avoid. When I received a box from the California Sweetpotato Council, my dream of the perfect potato came true. Each sweetpotato came wrapped in a blue cloth to preserve its beauty. I unraveled these little sweethearts and they were beyond perfect. Flawless! Absolutely flawless!

There are so many different types of potatoes- russet, yam, yukon gold, french fingerling, little did I know there are several types of sweetpotatoes too. Vivid pink and purple potatoes made up the contents of my hand-picked box... and then there were...white. Hm, maybe a mistake? No, sir. Say hello to the Hannah Sweetpotato- same rich, sweetpotato flavor, just with lighter skin. 

So, besides sweetpotatoes being the prettiest and the sweetest, they are also completely and utterly nutritious. The sweetpotato is ranked at the top of its vegetable class, coming packed with fiber, protein, and vitamin C. Not to mention is abundance of vitamin A. 

And now, I invite you to sit back and enjoy a savory, stuffed sweetpotato. 

Spinach & Quinoa Stuffed California Sweetpotatoes

4 California sweetpotatoes
2 tbsp olive oil
1 medium yellow onion
2 tbsp garlic, minced
2 1/2 cups spinach, fresh or frozen
1 cup quinoa
1 tbsp Goya adobo seasoning
2 tbsp. parmesan cheese
1/4 tsp salt
1/4 tsp pepper
4 eggs, poached

1. Preheat oven to 400 degrees. Wash the sweetpotatoes and use a fork to prick holes in the skin of each potato. Place potatoes on a baking sheet and let bake for 40-50 minutes. 
2. While the potatoes are in the microwave, heat a pan with olive oil. Add onion and garlic. Cook for 10 minutes, stirring occasionally (garlic should be brown). Add spinach to the pan and cook until completely wilted.
3. Combine quinoa and spinach in a bowl. Add adobo, parmesan, salt, and pepper. (See directions for quinoa below). Mix well.
4. Take sweetpotatoes out of the microwave and cut a slit down the center of each. Spread open the potato and fill with a large spoonful of quinoa stuffing. Top off the potato with a poached egg. Repeat for each potato and serve. 

Directions for quinoa:
Add 2 cups of water to a pot and bring to a boil. Turn heat down until water is at a simmer. Add the quinoa and let cook until water is completely absorbed (approximately 15 minutes).

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