Grilled Vegetable And Quinoa Stuffed Sweet Potatoes
Vegetarian, Gluten Free, Dairy Free
by Andrea Alden
- 4 sweet potatoes, scrubbed
- 1 green zucchini, sliced
- 1 yellow zucchini, sliced
- 1 small red onion, sliced
- 6 white mushrooms, sliced
- 1 tbsp. oil
- salt and pepper to taste
- 1/2 cup of quinoa
- 1 cup water
- 1/2 cube of vegetable bouillon
- your favorite salad dressing for serving
Scrub your sweet potatoes and remove any dangly bits. Turn your grill on and set it to around 400°F. Place the potatoes on the warming rack to bake for 30 to 45 minutes, or until they're soft.
Rinse your quinoa and then place it into a pot with the water and bouillon cube. Bring them all to a boil and reduce to a simmer for 10 to 15 minutes, or until the little tail comes out of grain. Fluff with a fork and keep warm.
Wash and slice your veggies. Add 1 tbsp of oil to the Napoleon Grill Wok, or toss the veggies with 1 tbsp. oil, and place them into the Napoleon Stainless Steel Topper, and place them on the grill. Season to taste with salt and pepper, grilling until the onions are slightly translucent and the zucchini is cooked through.
Remove the cooked potatoes from the grill and split them down the middle. Add a healthy scoop of quinoa, followed by a heaping helping of veggies.
Serve immediately with your favorite dressing.
Going meatless doesn't have to be bland. These Grilled Vegetable And Quinoa Stuffed Sweet Potatoes prove that. Superbly healthy, vegetarian, gluten free, dairy free and tasty! Yep that was all in the same sentence and NOT was nowhere to be found. I would definitely make these again. And getting sweet potatoes that are big enough to be a meal on their own is very easy, making this meal even easier to throw together. There's just something about a baked sweet potato.