Twice Baked Sweet Potato using Blue Cheese and Quinoa with Maple-Mustard Arugula Salad

Name: Twice Baked Sweet Potato using Blue Cheese and Quinoa with Maple-Mustard Arugula Salad
Prep time: 20 min
Yield: 2
Ingredients: For the Sweet Potato:; 1 large sweet potato; 1/2 tablespoon olive oil; 1/4 teaspoon sea salt; 1 ounce blue cheese; 1/2 cup cooked quinoa; 2 teaspoons fresh minced rosemary; For the Salad:; 2 cups (lightly packed) arugula; 1/4 cup dried cranberries; 2 tablespoons crushed pecans; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons brown mustard; 2 teaspoons maple syrup

Twice Baked Sweet Potato using Blue Cheese and Quinoa with Maple-Mustard Arugula Salad was pinched from <a href="http://naturallyella.com/twice-baked-blue-cheese-and-quinoa-sweet-potato-with-maple-mustard-arugula-salad/" target="_blank">naturallyella.com.</a>

"While working on Amy's site, she had just posted her post about quicker baked potatoes. Since then,slicing my potatoes in half before baking has become the norm. It cuts down on cooking time (and is pretty ingenious!)..."

INGREDIENTS

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For the Sweet Potato:

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1 large sweet potato

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1/2 tablespoon olive oil

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1/4 teaspoon sea salt

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1 ounce blue cheese

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1/2 cup cooked quinoa

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2 teaspoons fresh minced rosemary

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For the Salad:

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2 cups (lightly packed) arugula

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1/4 cup dried cranberries

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2 tablespoons crushed pecans

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1 tablespoon olive oil

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1 tablespoon balsamic vinegar

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2 teaspoons brown mustard

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2 teaspoons maple syrup

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