recipe and inspiration photo: Leslie Durso
This maybe isn't quite as easy as I usually like my recipes (and there were plenty of other hands in the kitchen to do things like wash the potatoes and stick them in the oven while I played Wii Just Dance), but still manageable - the ingredient list is pretty short and basic, which I always appreciate - and I will definitely be making it again, because it's delicious.
A few thoughts:
- I've always cooked my quinoa in water, but this recipe calls for cooking it in broth. And I will be doing that from now on - so good!
- I think you could easily change up some of the filler ingredients, like changing the greens from kale to spinach or the nuts from almond slivers to cashews (which we did and I recommend!), to keep the recipe interesting for repeated use or to suit the contents of your pantry.
- The recipe is great, but a little sparse on details, like how much exactly to scoop out of the sweet potato halves, so we just had to wing it. But I can add an instruction for what to do with the stuff you scoop out: make mashed sweet potatoes (that's what my sister did).
- Also this is a perfect recipe for special diets - it worked for the vegan and the gluten-free needs in my family, and everybody else liked it to boot.