A delightful entree filled with your favorite flavors of fall.

Ingredients:

• 2 Sweet Potatoes
• 1/2 Cup Quinoa
• 1 Cup Low Sodium Vegetable Broth
• 1 Tablespoons Extra Virgin Olive Oil
• 1/2 Red Onion, Diced
• 1 Cup Kale, Chopped to 1 Inch Pieces
• 1/4 Cup Toasted Pine Nuts
• 1/4 Cup Dried Cranberries
• Salt and Pepper, To Taste

Instructions:

1. Preheat your oven to 350°F.
2. Pierce your Sweet Potatoes with a fork, several times. Place them onto a rimmed baking sheet lined with aluminum foil. Bake for an hour, or until the Potatoes are tender (check with a fork).
3. Meanwhile, rinse off the Quinoa in water. Place Broth into a saucepan with Quinoa. Bring to a boil. Lower heat and bring to a simmer. Cover. Let simmer until the broth has absorbed.
4. Take a frying pan and saute the onion in the Olive Oil with a pinch of salt. Once the onions are soft, add in the Kale, Pine Nuts, and Dried Cranberries. Saute for 3 minutes. Add the cooked Quinoa to the pan and mix together well.
5. Slice the Sweet Potatoes in half, lengthwise. Stuff them with your Quinoa Mixture.
6. Serve and Enjoy!