2 large sweet potatoes, cooked
½ C quinoa, rinsed well
1 C vegetable broth
½ TBS olive oil
1 large shallot, minced
½ C raw pumpkin seeds, shelled
½ C kale, de-stemmed and minced
Handful of dried cranberries
Salt/pepper to taste
Preheat oven to 425°. Scrub potatoes, poke with a fork a couple of times and place on oven rack for about 30-40 minutes, or until they become soft. Once cooked, allow to cool and then cut in half lengthwise and scoop out the insides leaving about ½ inch of potato insides intact. Place sweet potato scooping in a mixing bowl. Maintain oven temperature.
Over medium-high heat combine the quinoa and broth in a saucepan and bring to a boil and then down to a simmer. Stirring every five minutes or so, allow the quinoa to cook for about 15 minutes, until fluffy.
In a small pan, heat up the olive oil and begin to sauté the shallot until it becomes slightly translucent (about three minutes). Add in the pumpkin seeds and continue to cook for another couple of minutes. Finally, add in the kale and allow to wilt by stirring often. Add mixture to quinoa in sauce pan. Incorporate ingredients well. Transfer quinoa to the sweet potato in the mixing bowl, and mix all ingredients together along with the cranberries. Add salt/pepper to taste.
Scoop mixture in to the sweet potato boats, and place in oven for 3-5 minutes. Enjoy immediately.