Baked Sweet Potato Quinoa Boat

• 2 whole Large Sweet Potatoes
• 1/2 cups Quinoa
• 1-1/2 cup Vegetable Broth
• 6 Tablespoons Butter, Softened
• 1/2 cups Shredded Cheese (Italian Mix)
• 1 teaspoon Cinnamon
• Salt And Pepper, to taste
• 1/4 cups Dried Cranberries
• 1 Tablespoon Chives, Fresh Or Dried

1. Wash sweet potatoes well, wrap in foil and bake at 350u0b0F degrees for approximately 1 hour.
2. Meanwhile, cook quinoa in vegetable broth (for more flavor) until all the liquid is absorbed and quinoa is fluffy (about 7-8 minutes).
3. When sweet potatoes are done, remove from oven. Carefully slice in half (lengthwise) and, using an ice cream scoop, carefully scoop up the core of the sweet potatoes, leaving enough around the edges to create a "wall" to help maintain its shape.
4. Add all the scooped sweet potatoes to a medium glass bowl. Add butter, cheese, cinnamon and a pinch of salt and pepper. Mash or fold to combine.
5. Spoon the mashed sweet potato back into its skin. Add quinoa, cranberries and sprinkle with chives or fresh parsley. Finish with more salt and pepper and a few cheese sprinkles.
6. Serve hot alongside your choice of meat for a protein-rich meal.

sweet potatoes, quinoa, vegetable broth, butter, shredded cheese, cinnamon, salt, ubc, chives

Taken from tastykitchen.com/recipes/holidays/baked-sweet-potato-quinoa-boat/ (may not work)