Roasted sweet potatoes stuffed with quinoa and spinach are a favorite fall dish. It's colorful, healthy and packed with flavor.
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6 cups Baby spinach
1/4 cup Cranberries dried
1 clove Garlic
2 medium sized
1 1/2 cups Quinoa cooked
6 Of black pepper from a pepper mill twists
1 pinch Salt
1 tbsp Olive oil
1/4 cup Pecan pieces
1 oz Feta cheese
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