Kumara with quinoa, silver beet, almonds and feta
- 4 large kumarasweet-potatoX (200g each)
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- ⅓ cup quinoa, rinsed, drained
- 2 cups trimmed silver beet, chopped
- 2 tablespoons almonds, chopped
- 1 ½ tablespoons currants
- 50g feta, crumbled
- 2 cups steamed greens (broccolini, snow peas, beans), to serve
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Scrub kumara and pat dry with paper towel. Prick all over with a fork. Place on prepared tray and bake, turning after approximately 20 minutes, for 40-45 minutes, or until soft when pierced with a skewer. Leave to cool for about 10 minutes.
2 Meanwhile, heat olive oil in a medium saucepan set over medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic and cook, stirring, for 30 seconds, or until fragrant.
3 Add quinoa to saucepan with 3/4 cup water. Bring to the boil. Reduce heat to low and cover pan. Simmer for 12 minutes, or until quinoa absorbs water and becomes al dente. Remove pan from heat and stir in remaining ingredients (except steamed greens) to make filling.
4 Make a long cut, lengthways, along the top of the kumara. Open gently and mash flesh lightly with a fork. Spoon a quarter of the filling into each and return to oven. Bake for another 5-10 minutes, or until heated through. Serve with steamed green veges.
Nutrition Info (per serve)
Total fat 8g
Saturated fat 2g
Dietary fibre 10g
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