Even though I'm done with my gluten free diet, I'm still trying to be modest when it comes to my gluten intake, and in fact, Dan is trying it with me too. Creating a stuffed sweet potato dish the other day, it turned out to be a nice gluten free alternative, as it used a quinoa, grilled chicken and herb stuffing that properly satiated us. The recipe is simple, and is something you can have on the table in under an hour. Here's how you assemble it:
Gluten Free Stuffed Potatoes
Ingredients (serves 2):
Medium sized sweet potatoes
1/2 cup of quinoa
1/2 lb of chicken, grilled
1/4 cup of dried cranberries
Small bunch of fresh parsley, chopped
Small handful of grated mozzarella cheese
Salt and pepper to taste
Olive oil
Directions:
Preheat oven to 425 degrees.
Split the sweet potatoes in half and boil in water until tender; about 15 minutes. Let cool, and then scoop out the flesh of the sweet potato, until it creates a nice well to fill with stuffing.
For the stuffing, brush the chicken with olive oil and then season with salt and pepper or even cayenne pepper if you have it on hand. Place on a pre-heated grill or grill pan and cook for about 5-7 minutes on each side (the outside should have nice char marks). Let the chicken cool for a few minutes, and then chop it into 1/2 inch pieces.
In the meantime, cook the quinoa according to the directions on the box. When finished, mix in the grilled chicken. Add dried cranberries and chopped parsley. Stuff into the cavity of the sweet potato and then sprinkle with the grated cheese.
Place into the oven and bake for about 15 minutes or until the top of the potatoes is golden brown. Let cool for a few minutes and sprinkle with more fresh parsley.
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