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Steve Fairhurst
Stuffed sweet potato with quinoa from fooddeco
Sweet potato filled with quinoa, cucumber, sweet pepper, spring onion, coriander, nuts and seeds and ginger. From the book Zoete Aardappel from Fooddeco, Colette Dike.
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Ingredients
- 4 sweet potato
- 100 g Tastes quinoa tricolore bag 400 g
- 1 cucumber
- 1 Red pepper
- 1 forest bunch onion
- 15 g fresh coriander
- 1 el traditional olive oil
- 50 g nuts and seeds mix of different types
- 3 el (sunflower oil
- 2 el sesame oil
- 1 el sushiia
- 2 el soy sauce
- 2 el kewpie mayonnaise Japanese mayonnaise
- 2 el pickled ginger
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C.
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Place the potatoes in an oven dish and bake in the oven for approx. 45-60 minutes.
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You can leave the potato in the oven for 20 minutes after you have turned it off. The skin will then release better and the potato will be even better.
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Cook the quinoa according to the instructions on the package.
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Meanwhile cut the cucumber and sweet pepper into small cubes, the spring onions in thin rings and the coriander coarse.
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Drain the quinoa, mix with the olive oil and season with salt and pepper.
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Roast the nuts and seeds in a frying pan without oil or butter until they start to color.
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Put the sunflower oil, sesame oil, sushi vinegar, soy sauce, kewp mayonnaise, ginger and 1 tablespoon of ginger juice in a high cup per 4 persons.
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Puree with the hand blender until a fairly thin dressing.
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Make a notch in each sweet potato with a sharp knife over the length and fold it open slightly.
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Fill with quinoa, cucumber, spring onion, paprika, coriander, nuts and seeds and possibly some garden cress. Serve the sauce next to it.
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Nutrition
535Calories
Sodium35% DV840mg
Fat49% DV32g
Protein18% DV9g
Carbs16% DV49g
Fiber32% DV8g
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