Chef's Notes

Delicious and easy, perfect meal for all year round!

Directions

1. Cook the quinoa according to the package directions. Pierce the sweet potatoes with a fork and place in a microwave-safe dish. Cover with plastic wrap and poke a few holes in plastic. Microwave on high 12 min., until very tender, turning over once halfway through. Let cool.

2. Meanwhile, pit, peel, and chop the avocado. Chop the parsley. Chop the almonds. Thinly slice the onion.

3. When cool enough to handle, slice the sweet potatoes lengthwise, making sure not to cut all the way through. Scoop out the flesh of each potato and place in a large bowl. With fork, mash until mostly smooth. To the mash, add the quinoa, almonds, garlic, feta, salt, and pepper. Spoon mixture into sweet potato skins and top with avocado, parsley, and onion. Garnish with additional feta, if desired.