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Quinoa Waldorf Stuffed Sweet Potatoes

Serves 4.


    Quinoa Waldorf Stuffed Sweet Potatoes

    Walking the line between savoury and sweet, the classic Waldorf salad gets a boost of nutrition from quinoa and beta carotene-rich sweet potato.

    To make a grain-free version, replace quinoa with four stalks of celery, finely diced.

    Quinoa Waldorf Stuffed Sweet Potatoes


    • 4 medium sweet potatoes
    • 1 cup (250 mL) water
    • 1/2 cup (125 mL) uncooked black or white quinoa
    • 1 large apple, cored and cut into small cubes
    • 1 cup (250 mL) halved seedless red or green grapes
    • 1/4 cup (60 mL) plain yogurt
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) lemon juice
    • 1 Tbsp (15 mL) chopped fresh chives
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) ground black pepper


    Per serving:

    • calories286
    • protein6g
    • fat5g
      • saturated fat1g
      • trans fat0g
    • carbohydrates56g
      • sugars18g
      • fibre7g
    • sodium232mg



    Preheat oven to 400 F (200 C).


    Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.


    In medium-sized saucepan, bring water and quinoa to a boil; reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and add to large bowl with remaining ingredients. Mix well to combine.


    To serve, slice potatoes in half and fill with Waldorf salad. Serve warm or chilled.



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